The appropriateness of the Analytical Hierarchy Process (AHP) technique to analyze consumers’ acceptance of eggs was assessed for the first time and compared with the traditional 9-point hedonic scale. In addition, the relative importance of egg attributes (egg type: regular, free-range, enriched with omega-3; egg size: small, medium, large; origin: local, regional, other Spanish origin; and price) on consumer purchasing decisions was evaluated in the Catalan market. Data were obtained from a face-to-face questionnaire (n=122) in a controlled environment. Subsequently, consumers conducted a hedonic test of three types of commercialized eggs (regular, free-range and enriched with n-3) using the AHP technique and a 9-point scale. The AHP approach seems to be a reliable tool to evaluate consumer hedonic preferences as well for purchasing decision study as contrasted with the traditional 9-point category scale. However, further testing of the technique applied to other food products using larger sample sizes is needed.