Egg storage is the time between oviposition (laying) and the start of the incubation process for hatching eggs. Optimal hatching results and chick quality can be achieved if eggs are set after an initial adaptation period of about 1 to 2 day(s). This allows carbon dioxide to be released from the egg, which increases albumen pH from 7.6 at oviposition to pH8.8 - 9.3. Yolk pH remains virtually constant around pH6.5, so that the embryo, situated on the yolk, is exposed to a pH-gradient. This optimises early embryonic development. It is common practice for hatching eggs to be stored for several days before starting incubation. If temperature (18-20°C; 64.5-70 °F) and humidity (75%) in storage rooms are controlled properly, eggs can be stored for one week without significantly reducing hatchability or chick quality. Longer periods of storage however do affect the vitality of the embryo. Causing increased early and late embryonic mortality, a delay in hatch and reduced chick quality (Fasenko, 2007; Dymond, 2013). To overcome this, new approaches to egg storage management are being trialled among hatchery managers. We intended in the current paper to establish the stocking parameters of the hatching eggs provided by the parents of the “COBB-500” commercial broiler hybrids. These parameters were established on a 12 days. The researches have been set up on 2 (two) groups of eggs, respectively a control group (Lc) and another group, called experimental (Lexp.). On the Lc group, the studied eggs’ stocking conditions were those used m the main part of the incubation stations in Romania; so, the stocking temperature of the eggs was of + 14-+16°C and the relative air humidity was of 65 - 70%. On the experimental group (Lexp.) the sticking temperature of the eggs was reduced till +12 - +14°C but the relative humidity ot the air maintained its values, ot 65 - 70%. Eggs turning started from the 4,h stocking day, in both experimental groups, three times each day. Basing on the experimentally results we obtained, straightly concerning the hatching proportion, the hachability percentage of the eggs and the quality of the day old chickens, we conclude the egg stocking thchnology we used still requires some new experments on order to confirm the best results.