Why does vinegar make eggs rubbery?

Answer 1

Eggs contain something called "calcium carbonate". This is what makes them hard. Vinegar is an acid known as acetic acid. When calcium carbonate (the egg) and acetic acid (the vinegar) combine, a chemical reaction takes place and carbon dioxide (a gas) is released. This is what the bubbles are made of. The chemical reaction keeps happening until all of the carbon in the egg is used up -- it takes about a day. When you take the egg out of the vinegar it's soft because all of the carbon floated out of the egg in those little bubbles. Since the egg shell is made out of "calcium carbonate" and is "eaten" up by the acidic vinegar. Then leaving behind only the inner membrane and giving the egg a rubbery feeling. The egg shell is almost completely see-through and squishy.

Immediately after we place the raw egg in the vinegar, bubbles start to form around it. After 24 hours the shell will be gone and portions of it will be floating on the surface. The egg remains intact because of the thin see-through membrane that is normally between the shell and the egg white. Also, the size of the egg has slightly increased.

Vinegar is made of acetic acid and eggshells are made of calcium carbonate. Acetic acid reacts with the calcium carbonate and dissolves the shell. Next, the water from the vinegar moves through the membrane into the egg because the membrane is semipermeable. What this means is that some small particles can pass through the microscopic holes in the membrane, but other larger molecules cannot. Water molecules are small enough to move through the membrane and balance the water levels on each side.

Answer 2

Because vinegar is an acid, when an egg sits in vinegar over a long period of time, the vinegar will eat away at the shell of the egg. It will ultimately dissolve the shell and leave the egg yolk and white encased in the filmy skin that is just inside the shell.

It is an interesting science experiment to do with kids. However it takes days or weeks to fully dissolve the shell.

Something fun to do afterwards is, after leaving the raw egg in vinegar for 48 hours, put it in a solution such as colored salt water (just make your own), colored tap water, or molasses for at least 24 hours. Then remove the egg and cut it open...see what happens!

Answer 3

If it is a hard boiled egg, the vinegar pickles it.

Answer 4

You must be very skilled in conjuration. That is all.

Answer 5

The acetic acid in the vinegar has a chemical reaction with the calcium carbonate in the shell. The calcium carbonate ends up in the foam and bubbles on top of vinegar.

Answer 6

it makes the boiled egg soft like a bean bag . so when you drop it on a floor it will not bounce .

Answer 7

An acid in the vinegar called acetic acid dissolves the egg leaving the membrane.

Answer 8

Dissolution of the eggshell (CaCO3) by the acetic acid from the vinegar.

Answer 9

The eggshell is dissolved in acetic acid.

Answer 10

it makes it bounce