yes
Not much, but if you soak it in vinegar the shell will dissolve!
no.
vinegar
Diffusion between hypo/hypertonic substances across a semipermeable membrane. AKA: The water from the vinegar fills the egg
When a hard-boiled egg is soaked in apple cider vinegar, the vinegar's acetic acid reacts with the calcium carbonate in the eggshell, gradually dissolving it. This process leaves the egg with a delicate, translucent membrane instead of a hard shell. The egg may also absorb some of the vinegar's flavor and acidity, resulting in a tangy taste. Over time, the egg can become softer and more flavorful due to the vinegar's penetration.
Because vinegar will dissolve the calcium shell of an egg, the egg will increase in size by about 30 to 60 millimeters after being in vinegar.
A boiled egg can be refrigerated for up to one week before it goes bad.
If it is already boiled nothing will really happen except vinegar eating it up. If it was a raw egg with the shell intact, the vinegar will dissolve the shell and you can watch the proteins get denatured.
A hard boiled egg will sink in water because it is denser than water. However, it will float in vinegar due to the lower density of vinegar compared to the egg.
A boiled egg can last for about one week in the refrigerator before it goes bad.
A refrigerated boiled egg is typically good for about one week before it should be consumed.
A hard-boiled egg can typically be kept in the refrigerator for up to one week before it spoils.