1. The shell dissolves – the egg shell is mostly made up of calcium carbonate and vinegar is a weak acid. When they meet the react together and produce carbon dioxide, which explains the little bubbles you see when you first put the egg in.
2. The egg white turns rubbery – the egg white is made of a protein called albumin which becomes denatured (or deactivated) by the acid in the vinegar, leaving a rubbery texture.
The change is permanent so the egg won’t be able to become hard again.
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