The egg that was in the water is plump and firm. The egg that was in the corn syrup is shriveled and flabby.
After you dissolve the eggshell, the egg is surround by a membrane (actually two). This membrane is selectively permeable—which means it lets some molecules move through it and blocks other molecules.
Water moves through the membrane easily. Bigger molecules—like the sugar molecules in the corn syrup don’t pass through the membrane.
After soaking in vinegar you might have noticed that the egg increases a little in size. This is because the water in the vinegar can enter the egg through the membrane, moving from the higher water concentration in vinegar to the lower concentration in the egg.
If you now put the egg in water, it will grow in size a lot more due to the much larger water concentration gradient across the membrane. If you add food coloring to the water you can see the process of osmosis in action as the colored water passes into the egg.
If instead you place the vinegar soaked egg in corn syrup you will see the opposite. There is a much higher water concentration in the egg than in the syrup so water will pass in the opposite direction. This means that the egg will shrink in size.