What happens to an egg that was put in lemon juice for a few days?

Putting an egg in lemon juice for a few days will have some interesting effects:

1. The shell will soften and become brittle. This is because the citric acid in lemon juice reacts with the calcium carbonate in the eggshell, dissolving it.

2. The egg white will become firm and rubbery. The acid denatures the proteins in the egg white, causing them to solidify. This process is similar to cooking an egg.

3. The yolk will likely remain liquid, but its color will change. The acid might affect the yolk's color slightly, making it appear more pale or dull.

4. The egg will likely develop an unpleasant sour taste and smell. The lemon juice will impart its acidic flavor to the egg.

Overall, the egg will become inedible. It will not be safe to consume due to the altered texture, taste, and potential presence of harmful bacteria. This process is not a safe way to preserve eggs, and it is not recommended for culinary purposes.

Note: This experiment is more of a scientific observation than a practical method of food preservation. If you're looking for ways to preserve eggs, consider using methods like pickling or freezing.