A trial was conducted to study the effects of dietary supplementation with soy-lecithin (SL) on the performance and phospholipid contents in eggs of laying hens. Three hundred and sixty healthy 22-week-old laying hens were randomly divided into five groups with six replicates in each group and twelve laying hens per replicate. The laying hens were fed for 4 weeks with diets containing 0, 0.5%, 1.0%, 2.0% and 4.0% SL, respectively. The results showed that 1) the average egg weight in 0.5% SL group was the highest of all groups (P＞0.05), and the average daily feed intake in 1.0% SL group was the lowest of all groups (P＞0.05), and the feed/egg ratios in 1.0% and 2.0% SL groups were lower than those in other groups (P＞0.05) and were significantly lower than that in the control group (P＜0.05), and the laying rate in 0.5% SL group was the highest of all groups (P＞0.05), and these indicated that 0.5%～2.0% SL improved the performance of laying hens; 2) supplementation of SL in the diet decreased moisture content in egg yolk (about 1.7 percentage points) (P＞0.05); the content of crude fat in egg yolk in 1.0%, 2.0% and 4.0% SL groups was significantly higher than that in the control group (P＜0.05); the content of total phospholipids in egg in 1.0%, 2.0% and 4.0% SL groups was significantly higher than that in the control group (P＜0.05), and the content of total phospholipids in egg yolk in 1.0% and 2.0% SL groups was significantly higher than that in the control group (P＜0.05), at the same time, the content of cholesterol was slightly increased (P＞0.05); phosphatidylcholine (PC) contents in egg yolk and whole egg in 1.0%, 2.0% and 4.0% SL groups were significantly higher than those in the control group (P＜0.05), and the phosphatidylethanolamine (PE) content in 2.0% SL group was the highest, but there were no significant differences among groups (P＜0.05); with the increase of SL, PC/PE ratio was increased linearly, and 0.5%, 1.0% and 2.0% SL groups were significantly higher than the control group (P＜0.05), and 4.0% SL group was significantly higher than other groups (P＜0.05). It was concluded that the feasible level of SL could not only improve the performance, but also increase the contents of total phospholipids and PC in eggs.［Chinese Journal of Animal Nutrition, 2010，22（4）:1046-1053］