A .ῌ-factorial experiment with four added dietary energy (fat) levels (* (*.*), ,. (*./), .2 (+.*), and 1, (+./) kcal ME/kg (ῌfat)) and three protein levels (+..3, +/./, and +0.+ῌ) was conducted to determine the influence of dietary energy on performance, egg composition, egg solids, egg quality, and profits of Hy-line W--0 hens at di#erent protein levels. The basal diets of the +0.+, +/./, and +..3ῌ protein contained ,,12., ,,2**, and ,,2+/ kcal ME/kg, respectively. This experiment lasted +, weeks. Hy-line W--0 hens (n῍+..*) in phase -(// weeks of age) were randomly divided into +, treatments (2 replicates of +/ birds per treatment). There was no interaction on performance, egg components, egg solids, and egg quality between protein and dietary energy. As protein level increased from +..3 to +0.+ῌ, percent yolk and yolk/albumen ratio linearly decreased and percent albumen linearly increased. Yolk color linearly increased as protein level decreased. Increasing dietary energy by the addition of poultry oil had no significant e#ect on performance, egg composition, egg solids, and egg quality. An ideal dietary energy level for optimal performance could not be determined for Hy-line W--0 hens during phase -. Because feed ingredient prices and egg price vary, there can be no fixed ideal dietary energy level for optimal profits during phase -.