In this study, we investigated the characteristics of three types of eggs (normal, vitamin D (VD) enriched, and docosahexaenoic acid (DHA) enriched) by sensory evaluation, complemented with a taste sensing system. Additionally, the viscoelasticity and chromaticity of the egg yolks were evaluated and the concentration of free amino acids was measured. The dynamic viscoelasticity and free amino acid concentration did not vary significantly in the three types of eggs evaluated. However, the difference in each egg was highlighted in the chromaticity of the egg york. The “saltiness” and “bitterness (initial taste),” but not the “richness” of each egg, could be recognized by the taste sensing system. Contrastingly, in the sensory evaluation, VD- and DHA-enriched eggs scored higher in terms of egg yolk chromaticity, umami, and richness in taste compared to normal eggs. The findings of the taste sensing system did not necessarily correlate with those of the sensory evaluation. However, “saltiness” and “bitterness (initial taste),” which could not be distinguished by sensory evaluation, were recognized by the taste sensing system.