This study has been realized for the valuation and comparison of organoleptic, physico-chemical and nutritive parameters qualities of eggs of local hen and layer hen. So eggs of local hen and layer hens freshly raw bust are characterized both by a yellowness surrounded by the glair thick and viscous, normal odour and tang, satisfying contrary to aged eggs having notably a made flat yellowness, decomposed in the liquefied glair. But the eggs layer hens freshly boiled is typified by a white yolk or yellow pale surrounded of a tall depth of the white whilst that of eggs of natural hen is cleanly yellow bestead of a small depth of the glair. Yet both types of old boiled eggs have a glair relatively flayed (striker) when the egg is dissected and a coloured black layer on the inner of the yellowness. Measured physico-chemical parameters showed significant differences between the eggs of natural hen and the layer hens in weighty respective terms (36,95 and 50,7g), volumes (34,58 and 46,33ml), pH (7,42 and 7,56) and amounts in total ashes (4,57 and 3,68%) but no for the amount in water (71,64 and 73,29%). Furthermore for nutritive values, there is significant differences between the eggs of natural hen and the eggs layer hen comparing their respective amounts in lipid (10,11 and 6,79%), gross protein (15,28 and 12,92%), calcium (0,59 and 0,44gs/100g), magnesium (0,23 and 0,17gs/100g), iron (0,54 and 0,38mg/100g), vitamin A and carotene (0,50 and 0,30mg/100g), and in vitamin C (0,08 and 0,05mg/100g), but there is not of significant differences for the amount in phosphorus (0,21 and 0,18mg/100g) and vitamin B6 (1,15 and 0,97mg/100g). In short, the eggs of natural hen are more nutritive than that of laying hen.