Naked Egg

What you need:Naked Egg
• Vinegar (at least 16 ounces)
• Two glasses
• Raw egg

What you do:
• Carefully place the egg in a cup and fill the cup with vinegar so that the egg is completely covered.
• After a day of soaking you can carefully remove the egg from the vinegar.
• Depending on your particular egg, you may already have a naked egg. However, it will not hurt you fill a cup with fresh vinegar and soak the egg for at least one more day.
• After two days of soaking you should have a pretty cool Naked Egg.


Let’s start with the bubbles you saw forming on the shell. The bubbles are carbon dioxide gas. Vinegar is an acid called acetic acid – CH3COOH – and white vinegar from the grocery store is usually about 5% acetic acid and 95% water. Egg shells are made up of calcium carbonate. The vinegar reacts with the calcium carbonate by breaking the chemical into its calcium and carbonate parts (in simplest terms). The calcium part floats around in the solution while the carbonate part reacts to form the carbon dioxide bubbles that you see.

Some of the vinegar will also sneak through, or permeate, the egg’s membrane and cause the egg to get a little bigger. This flow of a liquid from one solution through a semi-permeable membrane and into another less concentrated solution is called osmosis. That’s why the egg is even more delicate if you handle it. If you shake the egg, you can see the yolk sloshing around in the egg white. If the membrane breaks, the egg’s insides will spill out into the vinegar. Yes, you’ve made a pickled egg! Allowing the egg to react with the carbon dioxide in the air will cause the egg to harden again.