The decrease in egg quality is mainly due to bacteria, evaporation of the egg contents, indicated by egg weight loss, Haugh Unit (HU), air cavity, and an increase in pH. This research aims to determine the best level of sour starfruit (SSF) extract on the shelf life of chicken eggs. A Completely randomized design (CRD) was used in a 3 x 3 factorial pattern with five replications. The Factors were the level of SSF (0%, 10%, and 20%) and storage time (2, 4, and 6 weeks). Data were analyzed according to the analysis of variance followed by the Least Significant Difference test (LSD). The parameters measured were the egg's weight, air cavity, pH, and Haugh Unit of chicken eggs that were stored at room temperature for six weeks. The results showed that immersion in SSF and storage decreased (P<0.5) the HU and egg's weight. While the air cavity and pH increased significantly (P<0.05). The treatment of 0% SSF, 10%