Sucrose - Osmosis?

Hi, I am doing an experiment with sucrose and osmosis...

for some reason a 0.3M egg does not lose weight when placed in 25% sucrose. Is this due to some bacteria or maybe precipitation or polymerization?

I've looked online trying to figure this out, but it's such a fucking vague question and my biology teacher expects us to answer it.

Can someone please help me out? Point me to some articles or something. I am fucking tired and need help.

I like scrambled eggs.