This research investigates the effect of fish and linseed oils supplemented to the laying hens’ feed on the sensory characteristics of table eggs. The experiment was performed on 480 laying hens of TETRA SL hybrid, which were divided into three groups (K: 5 % of soybean oil, P1: 1.5 % of fish oil and 3.5 % of linseed oil, and P2: 2 % of fish oil and 3% of linseed oil). A sensory analysis of eggs was comprised of an assessment of egg color, smell, taste, and texture and was performed by a panel of tasters (n=52) who administered the triangle test and the hedonic test. The panel determined that there was a significant difference (P<0.05) in taste of eggs between the treatment pairs K: P1 and K: P2 but no significant difference between the treatment pair P1: P2. The most frequently detected difference between the treatment pairs referred to the taste, then to color and smell, and the difference in egg texture between the pairs was not represented that much. An increased amount of fish oil in the hens’ diet increased a sensory perception of egg smell and decreased a sensory perception of taste. The egg taste liking differed significantly between the treatments (P<0.05). Referring to the sensory characteristics of likability of color and odor of eggs, there were no significant differences (P>0.05) determined between the treatments.