Egg and egg products are used in a wide variety of foods. A total of 100 samples of edible eggs and 30 egg products (mayonnaise, salad dressing and coleslaw) were randomly collected from different markets in Alexandria Governorate. The collected samples were packed each in a sterile plastic bag and transferred directly to the laboratory with a minimum of delay for microbiological examination. Eggs were maintained at temperature below 10 o C until analyzed. The incidences of total bacterial count in examined egg shell, egg content and egg product were 92, 78 and 23 % with mean values of 4.52×10 5 ± 3.82×10 5 , 1.04×10 3 ± 2.87×10 2 and 1.25 x 10 2 ± 2.5x 10, respectively. While, The mean value of Coliforms in egg shell, egg content and egg product were 2.7×10 3 ± 8.61×10 2 , 2.11×10 2 ± 7.97×10 and1 2.50×10 2 ± 1.19×10 2 with a positive percentage of 30, 19 and 13 %, respectively. Staphylococcus aureus mean count in egg shell; egg content and egg product were 4.35 x 10 3 ± 1.05 x 10 3 , 1.19 x 10 2 ± 1.6 x 10 and 1.71 x 102 ± 4.2 x 10 with percentage of 82, 32 and 13 %, respectively. Salmonellae failed to be detected from the shell and content of the examined egg samples as well as egg products. Also, the incidences of yeast and mould count in examined egg shell, egg content and egg product were 53, 29 and 20 % with mean values of 1.31×10 3 ± 3.32×10 2 , 4.0×10 2 ± 0.63×10 and 2.77 x 10 2 ± 3.4x 10, respectively. The public health hazard and economical importance of isolated microorganisms were discussed.