Nutritional manipulation and genetic selection for egg size and production may lead to changes in egg components. This experiment was carried out to analyse the egg structure parameters of eggs produced by Hisex Brown laying hens fed with a diet including different supplements. The intensity of egg production was significantly higher in the groups fed with feed enriched with iodine (90.00%), vitamin E (90.00%) and selenium (91.98%), and significantly lower in the group fed with DHA inclusion (76.00%) as comparative to the control group (82.00%), at a confidence interval of 95%. Concerning diet supplemented with selenium and diet supplemented with vitamin E, the egg yolk weight was statistically different compared with those in the control group (confidence interval of 95%). The yolk weight averaged 1.80 g more and 1.29 g more, respectively, than the yolk weight in the control group. The egg shell weight was statistically different in diet enriched with iodine compared with the control. The egg shell weight averaged 1.48 g less per egg for the eggs enriched with iodine, which is 17.45% less than in the control group. Enriched eggs offer consumers a variety of value-added options for their egg purchase. Although enriched eggs may provide consumers with a specific quality attribute or healthy ingredient, they do not appear to provide quality and value in a traditional sense as defined by the standards of quality and grade.