The eggs are widely used in the food industry and in consumer diets. The egg is well preserved in natural conditions because it has physico- chemical protectors. If they are cracked and damaged, this natural defense is lowered and the egg becomes a conducive environment for the growth of microorganisms, which endanger the health of consumers. Therefore, it is important that they are safe and microbiologically clean. Egg production (from chickens) in the Korça area is dominated by poultry, but also small producers (village). In this study, the general microflora of eggs on the surface (shell) and inside them was determined. Eggs obtained directly from the production sites were studied: Korça poultry and small farms of villagers stored at room temperature and some of them stored in the refrigerator (cooling). The number of microorganisms on the surface and inside in all samples (selection / incidence method) was compared. The study also consists in determining the pathogenic microflora for Enterobacteriaceae. Biochemical tests were performed to identify the presence of Salmonella spp. to eggs. Experimental measurements show: the total microbial load is higher than the surface of eggs inside them. The largest amount of microorganisms was counted on the surface of eggs taken from small farms than from Korça poultry plants. From the analyzed samples it resulted that, there was no presence of Salmonella spp.