Why do eggs dissolve in vinegar?

The reason eggs dissolve in vinegar is because of a chemical reaction between the vinegar and the calcium carbonate in the eggshell. When the eggshell comes into contact with the vinegar, the acid in the vinegar dissolves the calcium carbonate, causing the eggshell to become soft and eventually dissolve.

The Chemical Equation

The chemical equation for the reaction between vinegar and calcium carbonate is:

CaCO3 + 2CH3COOH → Ca(CH3COO)2 + H2O + CO2

In this equation, CaCO3 represents calcium carbonate, CH3COOH represents acetic acid (the main component of vinegar), Ca(CH3COO)2 represents calcium acetate, H2O represents water, and CO2 represents carbon dioxide gas.

The Process

When the eggshell comes into contact with the vinegar, the acetic acid in the vinegar reacts with the calcium carbonate in the eggshell to form calcium acetate, water, and carbon dioxide gas. The calcium acetate dissolves in the vinegar, while the water and carbon dioxide gas escape into the air. As more and more of the calcium carbonate in the eggshell dissolves, the eggshell becomes thinner and weaker until it eventually dissolves completely.

The Result

The end result of this chemical reaction is that the eggshell dissolves and the egg is left with a soft, gelatinous coating. This coating can then be easily removed by rinsing the egg with water.