In developed countries nutrition of people is assured. Therefore, consumers are not longer interested only in the nutritive value of their food but in the content of natural substances exhibiting special health effects. This has led to the development of functional foods. Already in the late 1980ies first attempts have been made by enriching chicken eggs with omega-3 fatty acids which have proven beneficial effects on the cardiovascular system. Meanwhile, enrichment procedures have been extended to other components and as well to poultry meat. Enriching both eggs and poultry meat with health promoting substances is quite easily achieved. In general, enrichment of eggs is more pronounced than enrichment of poultry meat due to the higher fat content of eggs. When enriching eggs and poultry meat with health promoting substances it has to be considered that a negative impact on quality features may occur. This is mainly proven for n-3 fatty acids due to increased liability to oxidation and for CLA due to the increase in toughness of poultry meat. But, the functional food approach is an interesting issue for egg and poultry meat production as functional eggs and functional poultry meat may contribute significantly to the intake of health promoting substances in humans.