ACCORDING to Orel (1959), Purkynje, in his Latin report in 1825 and Czech paper in 1855, was the first to recommended dipping eggs into hot water, in order to coagulate the egg white in a thin layer on the egg shell and thus prevent water evaporation. Funk in a series of papers (1943 a, b, c, 1950 a, b, c, 1955) described a process which he termed “thermostabilization,” in which the quality of shell eggs was maintained by (1) destroying the blastoderm and thus permanently stopping embryonic development in fertilized eggs, so that subsequently they react as infertile eggs, (2) stabilizing the thick albumen and (3) destroying many of the spoilage causing bacteria, thus obtaining a pasteurizing effect. Table 1 summarizes the recommendations, of various investigators, on optimal combination of treatment duration and temperature of the immersion media (water or oil) used for thermostabilization. These two variables depend upon initial egg temperature and …