Why does an egg get bigger when put in pancake syrup?

An egg gets bigger when placed in pancake syrup due to the process of osmosis. The syrup is hypertonic compared to the egg's contents, causing water to move out of the egg through its semi-permeable shell to balance the concentration of solutes. As the egg loses water, it shrinks slightly, but the syrup's high sugar concentration can cause the egg to absorb some syrup, leading to an increase in size overall. This results in the egg appearing larger as it absorbs some of the syrup's moisture.