The shell of a chicken egg is made up of calcium carbonate. When an egg is soaked in vinegar for a long time, it starts reacting with the vinegar (which is the common name for acetic acid). The reaction can be described as follows:
CH 3 COOH + CaCO 3 →
(CH 3 COO) 2 Ca + CO 2 +H 2 O
Thus, there is a release of carbon dioxide from the surface of the egg, which makes the shell soft and spongy. The shell thus feels rubbery.
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