I did on my PhD thesis, we did use iron different origin and amount, also few experimentals with different oils (sunflower, rapeseed and linseed) and organic and inorganic selenium, vitamin E, natural and synthetic antioxidants (lycopene from tomato and santoquin). Its depends what we want to enrich in egg (omega 3, omega 6 or its ratio, trace elements content, vitamin and so on.
Sources from plant/animal origin containing carotene and xanthophyl pigments, for Vitamin A, Biotin and Riboflavin group of B Complex vits and Vit.E from cereals, are important for metabolic and endocrine functions. Trace mineral, s.a. selenium, is also an important component besides Ca and P to boost metabolic function.
I guess the question was " how to enriched" as a positive approache to transfer it via egg to food. Not contamination. Carotenoids are important for our eyes and have antioxidative effect,but I see the target as: vits.ADE, Se, J, DHA (to create a specific niche on the food market)..