Lemon juice and vinegar both contain acids which react with the calcium carbonate in the eggshell to produce carbon dioxide gas. This is why the eggs fizz in those liquids. Over time, this reaction has the effect of dissolving the egg shells and leaving behind the inside of the eggshell.
Bubbles will form on the egg shell. The egg shell will begin dissolving and finally the mixture turns white. … There should still be a soft membrane surrounding the egg but no shell as this has been dissolved into the lemon juice to make calcium citrate.
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