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lada wrote:Lorrae,
I think water, and weak salt solutions will increase the size of egg, but golden syrup or conc salt and sugar solutions will decrease the size.
Lada
Yes. That is what should happen.
Water and weak salts solutions are hypotonic-- they're less concentrated than the egg-- so osmotic pressure will draw water into the egg.
Concentrated salt, sugar, and especially golden syrup are hypertonic-- they're more concentrated than the egg--so water will be drawn out. The syrup is very good at this; not much water content at all.
Hey,
Just wondering. I've had the eggs in from the beginning of the day, how long does the process usually take to complete?
And is it bad if I leave them in the fridge still in the vinegar over the weekend to complete? Or will this just further break them down?
Thanks!
emma.hunt wrote: ↑21 Jun 2019, 14:02
Hey,
Just wondering. I've had the eggs in from the beginning of the day, how long does the process usually take to complete?
And is it bad if I leave them in the fridge still in the vinegar over the weekend to complete? Or will this just further break them down?
Thanks!
We've had ours soaking for a week in the fridge. That seemed a long enough time to dissolve the egg shell & get a good, firm membrane to start the prac with.
