First we dissolved the eggshell of 2 eggs in vinegar. After finding their mass, we took the naked eggs and put one in blue water and the other in karo syrup. They were refrigerated for 24 hours and then examined and the mass measured again.
Egg 2, was placed in syrup, which was hypertonic relative to the egg white. Water passed through the membrane by osmosis and the egg was somewhat deflated. It was 11.9 g lighter. We also noted that the karo syrup had a layer of water on top of it, because the water was less dense than the syrup.
Egg 1 which had been in blue water was tense when taken out. The membrane was thick and blue. Water moved into the egg because the water was hypotonic relative to the egg white which has proteins dissolved in it. The egg's mass increased only slightly, 4.7 g, but that was enough to make the blue water inside the membrane to squirt when pierced.
Science fun! PRM