When an egg is placed in Kary syrup the egg releases the water inside of it to achieve diffusion. There is a higher concentration of water in the egg than in the Karo syrup. When you touch the egg after it was left in the Karo syrup overnight you will find that it collapses under your touch because it has lost some of its volume (the water). The egg will also shrink in size.
The egg gets sticky.
it deflates like a baloon and gets really squishy
Whole Foods prepares their own pancakes. These contain both milk, egg, and gluten. The syrup served is 365 (store brand) maple syrup.
it will ture purple
It begins to stink to high heavens.
Not much, but if you soak it in vinegar the shell will dissolve!
Ingredients1 c Maple Syrup ( N.H. prefered)1 ts Butter2 Egg whitesPinch salt Chopped Nuts 1 c Hot water3 tb Cornstarch2 Egg yolks1 tb Maple syrupCombine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top.
Yes, an egg will shrink in syrup because the syrup has a higher concentration of sugar than the egg, creating a higher osmotic pressure in the syrup causing water to move out of the egg into the syrup. This loss of water from the egg will cause it to shrink.
There was less syrup in the cup with the egg, as some of the syrup had been displaced by the egg when it was added.
The shell turns purple and when you brake the sell there's purple yoke
The egg will turn brown if you leave it in there for half a day.Maybe 5-4 hours.
When you soak an egg in salt water, the egg will float because the salt water is denser than the egg, decreasing its overall density. This is due to the process of osmosis, where water moves from an area of low salt concentration (inside the egg) to an area of high salt concentration (the salt water), causing the egg to float.