The investigation was conducted on table eggs obtained from Hy-Line Brown hens. The eggs investigated were collected in the 27^th week of the hen’s life. The eggs concerned have been stored for two weeks at two temperatures: 4°C and 18°C. Next, changes in the following parameters of both small and big eggs were analyzed: egg density, yolk weight, shell weight, white weight, and egg white quality. Furthermore, it was determined whether or not the egg weight could impact its quality and initiate changes in it during the entire storing period. It was stated that both the duration of egg storing and the temperatures influenced the weight and density of eggs stored. Moreover, it was concluded that the impact of the temperature on these two parameters was higher if compared with the impact exerted by a storing duration factor. Finally, it was stated that small eggs aged quicker than large eggs.