Introduction: Naked Eggs (Shell Less Eggs)
Sometimes while an egg is being created by a bird, the step for making the hard outer shell is skipped, thus creating a shell less egg. A Shell less or naked egg is soft, squishy and feels almost rubbery. I will show you how to make your own shell less egg using vinegar and a chicken egg.
Step 1: Equipment
Step 2: Place Egg in Jar
Place your egg carefully in your jar.
I slid the egg in and then tilted the jar upright.
Step 3: Add Vinegar to Jar
Add vinegar to the jar with the egg.
Pour enough vinegar so that the egg is completely coverd.
Step 4: Shell Starts to Dissolves
As soon as you add the vinegar you will see bubbles starting to form on the surface of the shell. Your shell may even float to the surface.
The vinegar contains acetic acid. The acetic acid in the vinegar reacts with the calcium carbonate crystals, which is what the egg shell is made of. The acetic acid causes the calcium carbonate cyrstals (the egg shell) to break into their calcium and carbonate parts. The calicum floats free and the carbonate combines with oxygen to form carbon dioxide, which are the bubbles you see forming on the shell.
Step 5: Replace Vinegar
The next day you will see a layer of foam on the surface of the vinegar.
After about 24 hours has passed you should replace the vinegar.
Carefully pour out the vinegar.
Once all of the old vinegar is removed pour in new vinegar so that again, the egg is completely cover.
As you can see in my picture I did not bother removing all of the foam, you can if you want too.
You will be able to observe that the shell is thining and patches of yellow (the yolk) will be seen through the thinning egg shell.
Step 6: Shell Is Dissolved
After about 48 hour the shell should be dissolved, it make take longer depending on the thinkness of the orginal shell.
Once the shell is completely dissolved pour out the vinegar and remove the egg from the jar.
Step 7: Enjoy Your Naked Egg
Your egg is now shell less and squishy. Be careful as the only thing hold the egg together in a thin membrane.
Finalist in the
Food Science Challenge