The purpose of study was to determine the influence of bird genotype on the quality traits of eggs. The experimental material comprised table eggs from seven local laying hen strains: S-55, K-44, K-66, A-88, A-22, M-55 and V-44. The following basic chemical components of egg content were examined: crude protein, water, ash in egg albumen and yolk and lipids in the egg yolk. The percentage content and hydrolytic activity of lysozyme in the albumen was also analysed. The eggs used in the experiments were laid by hens at 36 weeks of age. Results of the study have revealed that bird origin significantly affects egg quality traits. The egg laid by A-22 hens demonstrated the highest crude protein (10.58%) and ash (0.97%) content, whereas the highest water content was noted in the albumen of eggs from K-44 hens. The egg yolk demonstrated the highest crude protein content (18.30%) in the eggs from A-88 strain, whereas, the highest lipid content (33.86%) was noted in the eggs laid by M-55 hens. In the albumen of eggs from A-22 birds the highest concentration and activity of lysozyme was found. Statistically significant differences at p≤0.05 in the studied chemical traits of eggs were observed among the eggs from the seven local strains of laying hens.