Abstract: In this study, the commercially available chicken egg, duck egg, quail egg and pigeon egg of same production date were selected as raw materials, and the quality indicators and change rates stored at normal temperature（22～25 ℃） were determined, aiming to make the comparative analysis of quality changes of different species’ eggs. Results showed that the weight loss rate（4.08%）, decreasing rate（5.84%） of egg’s white water content,Colony Forming Unit（CFU） value（2 ×10~3 CFU/mL） and increasing rate（5.72%） of dry basis protein content of chicken egg were all less than that of other species’ eggs after 36 days’ storage, while the increasing rate（7.21%）of dry basis protein content of quail egg was higher than that of other eggs. Besides, the decreasing rates of dry basis protein content（11.17%） and viscosity（49.49%） of duck egg’s yolk were increased compared with that of other eggs, while the decreasing rates of dry basis protein content（6.00%） and viscosity（29.70%） of pigeon egg’s yolk were descended compared with that of other eggs. However, the weight loss rate（8.21%）, CFU of egg white（6×10~4 CFU/mL） of pigeon egg were higher than that of other eggs, which was also spoiled earlier than other eggs. It could be seen that under normal temperature storage, the quality changes of four species’ eggs were determined as follows: pigeon egg＞duck egg＞quail egg＞chicken egg.