The objective of the research study was to compare some selected characteristics of eggs derived from hens of the Green-legged Partridge species depending on the time and temperature of storage. The experimental material comprised the eggs derived from 50 weeks old hens of this species. A sample of 60 eggs were analyzed; the eggs were divided randomly into three experimental groups. The eggs in the first group were assessed as fresh eggs, the eggs in the second group were stored in a refrigerator at a temperature of 6 °C for 20 days, and the eggs in the third group were stored at a temperature of 24 °C for 20 days. At first, the whole eggs were assessed; next, the eggs were spilled onto a glass plate and, then, assessed. The storing of eggs for 20 days at a temperature of 24 °C significantly intensified the processes of their ageing. An increased evaporation of water from the eggs caused the height of air cell to increase, the weight of eggs to significantly decrease (from 32.55 to 27.93 g), the content of total white to decrease (from 32.55 to 27.93 g), the IH of white to drop, and the alkalinity of white to grow. Significantly (p ≤ 0.05) greater yolk weight was observed in the eggs stored for 20 days at 24 °C than in the eggs stored at 6 °C, which was due to penetration of water from the albumen. At the same time, it was reported a significant increase (p ≤ 0,01) in the yolk index and a slight increase in the value of pH from 6.01 to 6.62. The temperature of 24 °C and the extended time of storing the eggs negatively affected the dynamics of changes occurring in the eggs assessed and this fact caused that the eggs lost their freshness.