What happens if you soak an egg in maple syrup?

If you soak an egg in maple syrup, the egg will undergo a process called osmosis. Osmosis is the movement of water across a semipermeable membrane from an area of high water concentration to an area of low water concentration. In this case, the semipermeable membrane is the egg's shell. The maple syrup has a higher concentration of sugar than the egg, so water moves from the egg into the maple syrup.

As the water moves out of the egg, the egg white and yolk become thicker and more concentrated. The egg may also become slightly sweeter, as some of the sugar from the maple syrup seeps into the egg.

It is possible to cook an egg in maple syrup by soaking it for a long period of time. The egg white will eventually become firm and opaque, and the yolk will become solid. The texture of the cooked egg will be different from a traditionally cooked egg, as the egg white will be more watery and the yolk will be firmer.