Nanotechnology involves working with a tiny unit of measurement known as a nanometre, a million times smaller than a millimetre.

The search is on for a coating that renders the egg resistant to breakage and contamination, allowing a longer shelf life, while still maintaining the internal nutritional properties.

"The use of nanotechnology, with the development of a film, can meet this proposal assuring consumers of even safer and healthier food," explained project researcher Helenice Mazzuco, of Brazilian agricultural research organisation Embrapa.

The researchers had to develop ways to test the strength of the eggs, and methods of analysing cracks in the eggs, as well as ways to apply the coatings evenly across the eggs.

Several coatings are being developed and tested for evaluation product properties. In this initial stage, four materials have been tested and the researchers say they are close to the optimal formulation.

"We found a solution that showed positive aspects of crack resistance, and was efficient for the reduction of water loss, which is one of the egg quality indicators. We need to further explore and analyse the quality of the eggs," concluded Francisco Fonseca Noah, the scientist responsible for laboratory testing of the experiments.