AbstractPreviously developed techniques for the collection and analysis of the volatile flavour components of the hen's egg1 have been employed in a comparative survey of the variations in the nature of the flavour components in samples from different types of egg and egg products. Whilst no significant differences were observed between the results for battery eggs and free range eggs, and between those for white‐shelled and brown‐shelled eggs, differences were observed between eggs of different ages and between egg yolk and whole egg. Two types of dried egg were also studied.