Place eggs in a container so the eggs are not touching. Add enough vinegar to cover the eggs. Cover the container, put in the refrigerator and let the eggs sit in the vinegar for 24 hours. Use a large spoon to scoop the eggs out of the container. Be careful since the eggshell has been dissolving, the egg membrane may be the only thing holding the egg together. Carefully dump out the vinegar. Put the eggs back in the container and cover them with fresh vinegar. Leave the eggs in the refrigerator for another 24 hours. Scoop the eggs out again and rinse them carefully. If any of the membranes have broken, throw those eggs away. When you’re done, you’ll have an egg without a shell.