Eggshells from chicken eggs, seashells, snail shells, and pearls are all primarily made up of the compound Calcium Carbonate (CaCO2). If this compound sounds familiar, that's probably because it is! CaCO2 is the main ingredient in many stomach medicines. It's also even included in many household cleaners.
Unlike in the seashell demonstration, a chicken egg won't just completely dissolve in vinegar. Chicken eggs are a bit more complex (for obvious reasons). Instead, we're going to see how, after dissolving the outer eggshell, certain components of the egg are left behind. Let's check it out!
Place your raw egg inside a container. Make sure you use a container that's taller than the egg itself.
Pour enough vinegar in the container to completely cover the egg.
Now, the hard part... be patient! You may have to wait up to a day for the shell to dissolve. Look for bubbles coming up through the vinegar.
Very carefully, empty all of the vinegar out of the container. Feel free to touch and observe your squishy egg. Just make sure not to break it!
Pour enough purified water over the egg to completely cover it.
Let your egg sit again for about a day, and then observe what's happened to it. What do you notice?
Hmm... it seems nobody's added a conclusion for this experiment yet. You can suggest one here.