Bouncing Egg Experiment

Method

Did you know you can make raw eggs bounce?! This fun experiment is a great way for children to run their very own science project at home using common kitchen ingredients. Have a go and let us know what you discover!

The Science:

Egg shells are made up of calcium carbonate, which reacts with the acidic vinegar to produce carbon dioxide. As this reaction is happening, the shell will slowly break down and dissolve. Underneath the shell, the egg is held together by a semi-permeable membrane. This means that the vinegar in the container can move through the membrane into the egg – causing it to grow in size. This extra liquid also means it can bounce!

Preparation Time: 5 Minutes

Total Time: 48 Hours

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  1. Lay the egg into a container and pour in vinegar until the egg is fully covered.
  2. Bubbles should start to form all around the egg’s surface. This is carbon dioxide gas – caused by the shell reacting with the vinegar. Put the lid on the container and set aside for 24 hours.
  3. Using a spoon, carefully remove the egg from the vinegar. The experiment isn’t quite finished yet, so be really careful not to crack the egg.
  4. Empty the container and refill it with fresh vinegar. Carefully lay the egg back into the vinegar, ensuring it’s fully submerged. Set aside for another 24 hours.
  5. Now you should find that the shell of your egg has completely dissolved! Carefully lift the egg out of the vinegar and run it under the tap – making sure to only use a gentle flow of cold water. If the water flow is too strong, it can burst the egg.
  6. Hold your egg up to the light – can you see the yolk?
  7. Now for the moment of truth. Hold your egg about 10cm above the ground and drop – does it bounce? 

Ingredients

Prep time: 5 Minutes

Cook time: N/A

Serves: 0

  • 1 large raw egg

  • Clear vinegar

  • Food colouring

  • 1 sealable container