Make a bouncy egg by soaking a raw chicken egg in vinegar for three days, then scrape away what is left of the shell. The acetic acid in the vinegar eats away at the shell and produces a firm, bouncy egg with a waxy outer coating.
- Place eggs in a container
Place two or three raw chicken eggs into a plastic cup, bowl or container. Choose a sealable container if you want to keep the vinegar smell to a minimum.
- Pour the vinegar
Pour vinegar over the eggs until they are completely submerged. Place the vinegar-filled containers in an area where the eggs are not likely to be disturbed.
- Soak the eggs
Allow the eggs to soak in the vinegar for three days. During this time, tiny bubbles surround the egg as the acetic acid in the vinegar reacts with the calcium carbonate in the shell.
- Extract the eggs
Carefully lift the eggs out of the vinegar with a plastic spoon. Gently rub off the remaining traces of shell, being very careful not to nick the membrane. Even a small breach can break it, causing the yolk to leak out onto your hands.
- Bounce the eggs
Drop the eggs onto a hard surface from 2 inches high. Gradually increase the height from which you drop the egg, working in 1-inch increments.