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Egg is raw product that can not long lasting. It was contaminated easily because they had pores and source of microorganism nutrients. The room temperature that was high can made the egg survived just for 14 days, to maintain the quality and safety of egg, egg processing was needed, it was coated the eggs with natural ingredients with antimicrobial agent like chitosan. In this study, Chitosan was obtained from deacetylation of chitin from shrimp shell waste. Then, chitosan was tested with antimicrobial effectiveness. After being tested, the eggs were dipped into chitosan with different time, they were at 10, 20 and 30 seconds. Furthermore, the eggs were stored in room temperature with storage time of 0, 7, 14, 21, 28, and 35 days. It was examined with high of air pocket, yolk index, albumin index, HU result, and microbiological examination test of the eggs (TPC, Salmonella sp, and fungal). In this study, the best result of egg quality was at 30 seconds of room temperature storage.