Eggs belong to the most valuable food products owing to a high content of assimilable, well digestible nutrients. They constitute a rich source of amino acids, including exogenous fatty acids, vitamins, and mineral compounds. The growing consumer awareness of food products quality prompted scientists to conduct many research studies on the nutritional value of eggs derived from laying hens kept under different housing systems. The content of nutrients in eggs can be modified by, among other things: selecting a housing system for hens, quality and type of feed, and choosing appropriate hen breeds. There are no clear data in the reference literature to show that the eggs produced under an ecological system or the eggs from hens living in backyards (free range system) are a more valuable source of nutrients for the consumer. The options to form the nutritional value of eggs, inclusive of changing proportions of the individual components are linked, mainly, with a method of feeding laying hens. The quality of feed is significant as is the possibility to control feedstuff eaten by hens. In the housing systems with access to pastures, hens have access to food of uncontrolled quality. As for industrial housing systems for laying hens, the composition of feed is optimal and controlled, which is reflected in the highest quality and safety of the eggs produced. In the paper, the process is described of forming nutritional value of eggs derived from laying hens kept under different housing systems.