Cindy Hamon, ses enfants (Maylee et son frère). nous proposent une expérience faite en famille.
On immerge un oeuf cru dans du vinaigre blanc pendant 24h. Au bout de 24h, on rince l’œuf à l’eau claire et celui-ci devient translucide, mou (mais fragile) et rebondissant.
Une fois l’oeuf éclaté ,on peut voir la fine membrane qui le recouvrait !
Merci beaucoup pour ce partage !!!
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