Eggs are a common, inexpensive, wholesome, high-quality nutritious density food that complete proteins for human health. Due to its valuable functional properties such as gelling, coagulation, and emulsifying, eggs are also extensively used in the food sector (Yüceer & Caner, 2022). The production volume was over 82.17 million metric tons in 2019 worldwide (Anonymous, 2020). However, about 7-8% of the total egg production was discarded because of eggshell breakage (complete breakage or microcrack) due to the loss during collection, cleaning, packing, transportation, and handling causing economic losses (Liu et al., 2017). Research on improving the quality of the eggshell result in minimizing the breakage is a vital topic. Fresh eggs are perishable and can also be deteriorated during storage (Caner &