Egg and egg products are fragile foods and for monitoring their safety and quality, the food industry needs to develop rapid and sensitive methods. This chapter gives an overview of the use of fluorescence spectroscopy especially, highlighting the potential of fluorescence spectroscopy for determining the quality. Typical intrinsic fluorophores in eggs are aromatic amino acids and nucleic acid (AAA+NA), tryptophan, fluorescence Maillard reaction products (FMRP), vitamin A, and so on. The present chapter presents the potential use of fluorescence spectroscopy for the determination of: (i) egg freshness kept in different conditions; and (ii) egg authenticity.