The health promoting effects of omega‐3 polyunsaturated fatty acids (n‐3 PUFA) are mainly ascribed to the n‐3 long chain (LC)‐PUFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, their intake is mostly below the recommended daily intake. A possible way to raise their average intake is to enrich food products with n‐3 LC‐PUFA. Addition of autotrophic microalgae to the diet of the laying hens can increase the level of these fatty acids in the egg yolk. Moreover, depending on the microalgal species, other nutritionally interesting algal carotenoids can also be transferred to the egg yolk. As a consequence egg yolk colour changes may occur. A survey conducted among 511 people showed that they will buy n‐3 PUFA enriched products, such as enriched eggs, and are even prepared to pay more for these products. However, the change of the yolk colour must be taken into account, since consumer' acceptability decreases when a deeply red yolk colour is obtained.