Problem description:

The longer the better. I am a steamed stuffed bun.

Analysis:

Do an experiment. I have done this experiment. ...

Actually, it doesn't need to be too long. I'll tell you the main phenomenon.

1, after adding white vinegar, after a period of time, many tiny bubbles attached to the eggshell surface. Because the main component of egg shell is calcium carbonate, white vinegar contains acid, and calcium carbonate reacts with acid to generate carbon dioxide gas.

After 2.2-3 days, the eggshell surface becomes soft with tiny fragments.

There are two ways to do this:

(1) Wash the egg with water, and gently rub the surface of the eggshell with your hands, so that the eggshell is completely separated from the eggshell, thus obtaining a soft egg (egg white and yolk are wrapped in a white translucent film).

(2) Change some vinegar (to speed up the eggshell reaction), so that the eggshell can react completely after about 15 days (changing vinegar every 2-3 days), and the product obtained is the same as that in (1).