Bouncy Egg
Materials
- 1 raw egg
- 1 clear glass or jar
- Vinegar (enough to cover the egg)
- Spoon
- Paper towels
- Plate or tray
Steps
Carefully place a raw egg into a clear glass or jar.
Pour vinegar (which contains acetic acid) into the container until the egg is fully covered.
Watch as tiny bubbles form on the eggshell. The acid in the vinegar reacts with calcium carbonate in the shell, producing carbon dioxide gas.
Leave the egg soaking for 24–48 hours. You can gently swirl the container now and then.
After a day or two, carefully pour off the vinegar and rinse the egg under cool water.
Gently rub the egg. The hard shell will dissolve and wash away, leaving only the thin, rubbery membrane.
Try gently bouncing your “naked egg” on a plate or tray from a few centimeters high. It should bounce!
What’s Happening?
The eggshell is made of calcium carbonate, a compound that reacts with the acetic acid in vinegar. When the two substances meet, a chemical reaction produces carbon dioxide gas, which appears as bubbles on the shell.
As the shell dissolves, the egg’s thin, flexible membrane remains intact. This membrane holds everything together and gives the egg a soft, rubbery texture that allows it to bounce when dropped gently.
