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If you do boil it, there is no need to peel it when it's cooked.
Vinegar eats away at calcium, what the vinegar has done to the egg is slowly and delicately eat away at the shell, The shell is no longer there, what is encasing the egg is the membrane that sits under the shell.
If the egg is a few weeks old it will pop very easily as the membrane is weaker. Fresh eggs work best.
it's squishy.