The objective of the research study was to evaluate the effect of the age of hens and storage conditions on the selected physical, physical-chemical and microbiological parameters of eggs from the Polish Crested hen breed. The birds were kept on litter with access to runs. To feed the hens, an ad libitum standard mixture for laying hens was applied. The eggs were collected in the 33rd, 43rd and 55th week of age of the hens and divided into 3 groups. Group I consisted of the eggs evaluated on the second day after laying. The eggs from groups II and III consisted of eggs stored for 28 days, respectively, at temperatures between 4 and 5 ºC and RH 50 – 60 % (refrigerator) and between 14 and 16 ºC and RH 45 – 55 %. Between groups I and III there were found large differences in the parameter to indicate the progress of the egg aging process (increase in the egg yolk weight, decrease in the value of Haugh’s units, mass and height of albumen, albumen and yolk alkalization). The migration of water to egg yolk and the egg weight reduction resulting from its successive evaporation caused the amounts of protein, fat, ash and chloride to increase; they also impacted water activity and yolk colour. The strength of eggshell (crush-resistance of eggshell) was dependent on the age of hens. The shells of the youngest layers were characterized by the best parameters. The yolks in the eggs from 55-week old hens were less yellow and the saturation of their yellow colour was lower compared to the yolks in the eggs obtained from 33- and 43-week-old birds. In the content of the eggs from the layers of all ages, there were detected no pathogenic enteric bacilli and coagulase-positive staphylococci, or Staphylococcus aureus; this fact confirmed that the breeding and technological procedures were properly and in  the correct order applied and that the natural barriers were maintained to protect the eggs during storage  under the thermal conditions analysed.