The possibility of lycopene affecting egg yolk pigmentation was studied with lycopene diets containing 0, 4, 8, and 12 mg/g meal, respectively. The addition of lycopene above 4 mg/g meal significantly improved yolk color after four days of supplementation. The transfer of lycopene into egg yolk was confirmed by thin layer chromatography, and high-performance liquid chromatography-mass spectrometry (HPLC-MS). The deposition rate of lycopene into egg yolk was approximately 2%, which was quantitatively determined using a HPLC with a UV detector. The result indicates that lycopene is a good candidate for egg yolk pigmentation and for making functional eggs.