Only a few and contradictory results are available on the storage stability of hard boiled eggs which are of considerable importance for institutional feeding. Therefore four storage experiments on about 500 hard boiled eggs each were carried out and chemical and sensorial changes occurring during storage investigated. The one-day-old eggs of the same origin were boiled for 17 minutes under standard conditions and subsequently stored in air at a relative humidity between 73 and 85% at 4 degrees C (experiment No. 1), at 20 degrees C (experiments No. 2 and 3) and in pure carbon dioxide at 20 degrees C (experiment No. 4). Immediately after boiling, the eggs used for experiments No. 3 were dipped into coloured resin for egg shells (natural Manila-Kopa; dissolved in ethanol and stained with "Acillantechtgrün). Losses in weight during storages were distincly lower in the lacquered eggs than in the non-lacquered samples otherwise treated in the same manner. The weight decrease caused by the loss of water was extraordinarily high in pure CO2 and is due mainly the the decrease of the pH in the egg whites caused by the uptake of CO2. A few days after boiling the concentration of the free amino acids reached approximately the same level in albumen and yolk and remained practically constant over the following 3 weeks. For the breakdown of lecithine in yolk determined according to Grossfeld and Peter, a "deterioration quotient" of 6, like in unboiled eggs, was fixed as the limit value for unspoiled condition. Accordingly a possible storage time of 3 to 4 weeks resulted for the eggs stored at 4 degrees C and for the eggs treated with stained resin. The non-lacquered eggs stored in air or in CO2 at 20 degrees C reached the critical value in about 10 days. From the vitamins A, B1 and B2 only vitamin A showed considerable losses during storage. On the basis of the microbiological (3) and chemical findings and of the sensorial evaluation of colour, consistency, odour and taste of egg whites and yolks, the following storage times were determined for eggs in the quality class "saleable" requiring an overall rating not lower than 6 (satisfactory): 14 to 16 days, for non-lacquered eggs stored at 4 degrees C and for lacquered eggs at 20 degrees C whereas 5 days were found to be the maximum storage time for untreated eggs stored at 20 degrees C. If boiled eggs are stored in pure carbon dioxide at 20 degrees C, a distinct quality loss is observed already after a few days.