Considering the fact that both ginger and garlic has anticholesteromic effect (thereby reducing fats in layers) and which in turns that fat is needed in the weight of the hen which has a pleiotropic effect on the egg size.
I have no data on this specific subject, however after 35 years of poultry research, I do have some comments which might be of help to you.
First of all, I would not be surprised if the amount of ginger or garlic in the diet needed to obtain the effects you are looking for, will preclude to obtain a diet with all the essential nutrients necessary to allow the animals to reach their genetic potential of egg production. In other words, egg production will probably not reach the "usual" 90 % + mark of modern laying hybrids.
Furthermore, the ginger or garlic should be in a (dry) meal form before incorporating them in a complete (meal) diet. Drying and milling might have a deleterious effect on the active substances essential for obtaining the effect you want to obtain. If not dried, the moisture content of the diets might rise above 15 % and then fungal growth is likely to occur in it.
Modern layer hybrids are "top athlets" and generally not fat at all. So there is not much body fat to reduce.
Finally, I would not be surprised if (especially) the garlic but may be also the ginger in the diet will cause off-flavours in the eggs.
In a short term experiment all these points might be of minor importance, but in the long run laying hens need adequate diets to remain healthy and produce many eggs.
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