What happens to the shell of an egg when put in tomato juice?

The shell of an egg is composed primarily of calcium carbonate, which is a basic compound. When placed in tomato juice, which is acidic due to the presence of citric and malic acids, the calcium carbonate undergoes a chemical reaction known as acid-base reaction or neutralization. The acids in the tomato juice react with the calcium carbonate, resulting in the formation of calcium citrate and carbon dioxide gas. This process causes the eggshell to become thinner, weaker, and eventually dissolve, exposing the egg white and yolk inside.