Question

What is the scientific reason behind eggs becoming like a rubber and soft after kept in vinegar for 4-5 hours?

Answer 1

Egg’s shell contain calcium carbonate which makes it hard.Vinegar is chemically acetic acid.When calcium carbonate in the egg and acetic acid combine, a chemical reaction takes place and carbon dioxide is released. The chemical reaction keeps happening until all of the carbon in the egg is used up.When we take the egg out of the vinegar after 4-5 hours it's soft and rubber like because the carbon has floated out of the egg.