The evolution of the fat quality of the eggs from organic production was studied. Hens were fed a diet enriched with 4% fish meal and 2.95% soy oil during the laying period, until 90 weeks of age. Simultaneously the possibility of simplifying the fat analysis method was evaluated by omitting the step of extraction prior to transesterification of the fat. The egg quality values obtained agree with the literature on organic production, having an average weight of 57.25 ± 0.41 g, a shape rate of 80.42 ± 0.43, a shell thickness of 379.33 ± 4.56 microns, a Haugh value of 80.17 ± 0.88 units and a DSM colour score of between 2 and 3. Between 1 and 70 lay weeks, an increase of about 2.2% in the percentage of polyunsaturatedage. The content of ?-3 fatty acids increased from 0.06 ± 2.89% at the start of laying period to 3.2 ± 0.06% at 70 weeks. Regarding the fat analysis method, the direct transesterification of the fat led to an overestimated content of saturated fatty acids and an underestimated content of monounsaturated fatty acid. This difference of 1%, although significant, is of no relevance within the context of routine checks. Any polyunsaturated fatty acid, ?-3 content included, was not affected by the analytical method. fatty acids was observed and a concomitant decrease in monounsaturated fatty acid percent-