INTRODUCTIONEGG weight loss results mainly from moisture loss, which begins to manifest itself soon after laying. As egg weight is lost, in stored or incubated eggs, there is a concomitant increase in the size of of the air cell. Size or depth of air cell is an important quality factor, used as a specification1 in the standardization and grading of market eggs. In order to minimize loss in egg weight and size of air cell, the processing of eggs and various methods of management have been employed. Much less attention has been paid to inherent differences in eggs which might affect egg weight loss and size of air cell.Several investigators, however, have studied egg shell and membrane characters affecting egg weight loss, and concluded that some of them were inherited. Almquist and Holst (1931) reported that egg shell porosity appeared to be nearly uniform for the eggs of .