I'd like to know why eggs soaked in vinegar become rubbery
and bounce. I've done this experiment a number of times and can find
numerous explanations for osmosis, but no answers about the egg itself.
Ther vinegar dissolces the egg shell. Egg shells are calcium carbonate;
the acetic acid of the vinegar replaces the carbonate to make calcium
acetate bicarbonate, which dissolves in water.
Richard E. Barrans Jr., Ph.D.
The hard shell made of calcium carbonate is dissolved away from the egg by
the vinegar leaving the spongy layer of the inner shell and the inner and
outer membrane of the egg. These three layers are very pliable and with
the liquid pressure within the egg, gives the "rubbery" texture of the
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Update: June 2012