Two experimental groups of eggs collected from Japanese quails (Coturnix coturnix Japonica) at the age of 20-24 weeks kept on the farm in Radomsko (Poland) were studied. Birds were fed with the standard fodder for farming quails (control group) and with fodder enriched with PUFA by the addition of 1% of linseed oil and 0.5% of fish oil. Experimental material was analysed as fresh and after 4 weeks of storage at room temperature. Eggs were analysed for cholesterol and retinol content and fatty acid composition (GC/MS), as well as a sensory analysis by a trained panel based on 5-grade scale was conducted. The results of the study indicate that quail eggs have a good storage ability. The content of fatty acids differed significantly among the experimental blocks. Eggs collected from birds fed with enriched fodder were characterised by higher amount of fatty acids, especially LNA (1.3%) and DHA (1.34%). Moreover, the ratio of n6/n3 fatty acids in the control and in enriched eggs equalled 17.7 and 4.0, respectively. Sensory analysis of studied eggs did not revealed any significant differences between groups. The storage time had a negative effect only on flavour of boiled eggs. The study shows that it is possible to produce designed quail eggs, which can be used for marketing purposes.