Fresh hen eggs constitute a perishable food and are widely consumed worldwide because of their nutritional value. The eggshell is a natural barrier that protects the egg. However, it is very porous and fragile, which makes it susceptible to breakage, contamination, and deterioration, affecting its internal quality during storage, reducing the half-life of the egg for consumption, and causing economic losses to producers. This study aimed to evaluate different edible composites based on biopolymers and proteins for their application as coatings for preservation and shelf-life extension. First, 32 formulations were prepared and evaluated on eggs stored at 4 °C and 25 °C for 6 weeks. Subsequently, 11 coating solutions with the lowest weight loss were selected, and 216 eggs were evaluated; the response variables were HU, YI, and yolk pH and white pH during weeks 1, 3, and 6 of storage. Finally, four formulations, biobased in chitosan, pectin, and alginate derivative composites, presented the highest internal quality results for at least 3 weeks compared with uncoated eggs. These results expand the range of biopolymers available for use as egg coatings compared with the currently used chitosan, as their production process is less expensive than that of chitosan and more attractive to the poultry industry.