In this experiment, we are going to turn a regular raw egg into a bouncy egg. The result will be an egg that feel rubbery (like a bouncy ball) and does bounce.
Just be sure not to bounce it too high unless you are ready for a messy result! Watch to the end of the video to see what I mean.
Watch The Bouncy Egg Science Experiment Video
Supplies Needed for the Bouncy Egg Science Experiment
- Raw Egg
- Glass or Jar
Bouncy Egg Science Experiment Instruction
Step 1 – Get a raw egg and carefully place it into a glass or jar.
Step 2 – Fill the glass with white vinegar until the egg is completely submerged.
Step 3 – Leave the egg in the glass for 1-3 days. Each day, check back on the egg. When the egg has started to become translucent you will know it is ready.
Step 4 – Remove the egg from the glass and rinse it under some tap water. While rinsing the egg, gently rub the outside of the egg and the white film will come off leaving you will a translucent egg.
Step 5 – Examine the egg. You’ll notice that it feels rubbery (like a bouncy ball). Then lift the egg 1-2 inches in the air, let go, and watch it bounce.
Helpful Tip: And be sure to do the bouncing on a plate or other container…just in case.
Step 6 – When you are ready for some messy fun, lift the egg a little higher in the air and let it go…SPLAT!
How Does the Bouncy Egg Science Experiment Work
The egg becomes bouncy as a result of a chemical reaction between the eggshell and the vinegar. The eggshell of a chicken egg is made of calcium carbonate, and vinegar is a weak acid. If you’ve ever mixed baking soda and vinegar together, you know the violent reaction that results. The calcium carbonate that makes up the eggshell will react with the vinegar the same way baking soda reacts with vinegar (just a lot less violently). You know the vinegar and calcium carbonate of the eggshell are reacting because of the small bubbles that form around the egg when it is placed in the vinegar. These small bubbles are carbon dioxide gas, which are the result of the reaction between calcium carbonate and vinegar.
Once the shell of the egg is gone, all that is left covering the egg is a thin membrane. The vinegar begins working on the egg’s membrane. The membrane of a chicken egg is selectively permeable. The vinegar is able to cross the selectively permeable membrane of the egg through osmosis. The vinegar toughens up the membrane of the egg making it bouncy!
The selectively permeable membrane of the egg means that some substances can pass through the membrane while others cannot.
Osmosis is the diffusion of solvent molecules through a selectively permeable membrane.
Other Ideas to Try
Try other acids like lemon juice. Does it have the same effect on the eggshell? Try other types of eggs – white vs. brown shells, regular vs. organic eggs, maybe you can even find some unusual egg types at your local grocery store to experiment with (turkey, duck, quail eggs).
I hope you enjoyed the experiment. Here are some printable instructions: