Fertile eggs get deteriorated more rapidly than infertile eggs. Eggs when stored at room temperature undergo deteriorative changes. The weakening of the yolk membrane occurs after 2 days storage at 37oC, or after 5 days at 25oC, or 20 days at 16oC, 100 days at 2oC.
These changes that occur during deterioration may be grouped as physical and chemical changes.
Physical Changes
Egg white becomes less viscous and spreads rapidly
The size of the air cell increases, due to moisture loss during storage.
Water passes from the white to the yolk thus increasing the volume and water content of the yolk resulting in breaking of vitelline membrane.