This study aimed to evaluate rheological characteristics and protein denaturation of eggs obtained from threedifferent types of laying poultry farms, intensive, dual purpose and extensive. The flow curves of both egg whitesand whole eggs, assessed by rotational rheometry, revealed a shear thinning behavior. Raw egg whites were moreviscous than whole eggs due to the higher protein content of the former. Lower steady shear viscosity was recordedfor the egg whites obtained from the intensive system, while the variability of values for the extensive systemwas higher. Differential scanning calorimetry showed no differences among the farming systems in lysozyme andovalbumin denaturation temperatures of the egg white detected at ~ 65 and 80oC, respectively. The temperatureand enthalpy values of an endothermic transition at ~ 82oC of the egg yolk samples, was ascribed to the compositemixture of lipids, lipoproteins and contaminant egg white proteins; these responses were similar among thefarming systems, whereas the enthalpy values had higher variability for eggs of the extensive system. Overall,the farming system appeared to affect the variability rather than mean values of the rheological and thermalparameters, with samples from the extensive system exhibiting higher heterogeneity in their physical properties.However, due to the limited number of farms involved in the study and several substantial confounding factorsinvolved (e.g. breed, feed ration), the results should be interpreted cautiously. Funded by EU (HORIZON H2020)under the acronym CodeReFarm Grant No: 101000216