New answers tagged


Addressing the food chemistry aspect: Vinegar (acetic acid) reacts with calcium carbonate in the eggshells to make calcium acetate (Wikipedia), as in the naked egg experiment. Calcium acetate can be used, among other things, to gel alcohol; in food it can be used to coagulate tofu as well as having a stabilising effect. There's a chance it will act as a ...

Top 50 recent answers are included