Why egg become rubbery when soaked in vinegar?

When an egg is soaked in vinegar, the acetic acid in the vinegar reacts with the calcium carbonate in the eggshell. This reaction produces carbon dioxide gas, which causes the shell to fizz and dissolve. As the shell dissolves, the egg white and yolk are exposed to the vinegar, which causes them to denature and become rubbery.

The denaturation of the egg proteins is caused by the breaking of hydrogen bonds and disulfide bonds within the proteins. These bonds are responsible for holding the proteins in their proper shape and function. When the bonds are broken, the proteins lose their structure and become more flexible. This flexibility is what gives the egg white and yolk their rubbery texture.

The rubbery texture of a vinegar-soaked egg can be prevented by adding a small amount of salt to the vinegar. The salt will help to preserve the eggshell and prevent it from dissolving. As a result, the egg white and yolk will not be exposed to the vinegar and will not denature.