Glowy, Bouncy Eggs

Glowy, Bouncy Eggs


Did you know that eggs are a great source of protein? This experiment helps you see how the protein in eggs behaves.

The purpose of this experiment is to place an egg in vinegar and after a few days the shell will dissolve and be replaced by a rubbery layer. Not only will you learn about how this happens but also design an experiment in which you will place the egg in other solutions to see if they also produce a rubbery bouncy egg.

Pre-lab Questions

These questions are to be completed before the set-up of the experiment. Please read over the recipe and the How Did That Happen? section (p. 129) found in the Amazing (Mostly) Edible Science book to help answer these questions.

What is the shell of an egg made of? Can you think of anything else that is also made of this chemical? Think “shell.”



Is vinegar an acid or base? What is the vinegar going to do to the egg shell?



List some examples of acids and bases.



Draw out the experimental set-up below to include the different conditions you brainstormed. 




How are you going to measure/compare you results between conditions?



Record below the pH of each of the liquid below and answer if it is an acid or base 



Acid or base?






















What is your prediction on which liquid will produce the more rubbery egg and why?




Day 1



Day 2



Day 3



Post-lab Questions

What do the bubbles coming off the egg represent? Did some conditions have more or less bubbles?



In your own words, explain what happened to the calcium carbonate in the egg shell when placed in the vinegar.



Using your observations, what conclusions can you make about the different acidic liquids the eggs were put in?



What were the possible sources of experimental error?  What would you do differently if you had to set this experiment up again?



Did you find this resource helpful?