Be sure to get back with us on how that works. I have been looking at that too. I dipped my eggs in vinegar last year and put them in the bator. I also added a teaspoon of vinegar to the water resevour (about a quart of water). I had problems with temp spikes that lost me eggs but when I broke the eggs open afterwards there was no green goo. Before I started using the vinegar I would get failed eggs with green goo. I was improvising from an article about dipping eggs in ascorbic acid (vitamin C). I didn't have any vitamin C but a remnant of Bio-Chemistry 101 from 30 years ago reminded me that vitamin C and vinegar were/are close cousins. So I am fairly certain that the vinegar dip kept down bacteria which will increase the chances of an egg making it to hatching. I don't have the resources to do a complete study with a control group of eggs from the same source in the same machine but if anyone wants to give it a try I would love to hear what your results are.
