What would happen if a white egg is placed in vase full of red wine vinegar?

If a white egg is placed in a vase filled with red wine vinegar, several interesting things can happen:

Egg Coagulation: The acetic acid present in the red wine vinegar causes the proteins in the egg white to coagulate and solidify, turning the egg opaque. This process is similar to boiling an egg in water.

Color Changes: As the egg white cooks in the acidic environment of the vinegar, the naturally clear egg white can turn into various shades of white, opaque, and translucent. The color changes occur due to protein coagulation and changes in the egg's structure.

Gel Formation: The coagulated egg white forms a gel-like structure, which is firmer than the original egg white. This gel is known as a "protein gel."

Shape Transformation: The egg, which is initially round or oval, may undergo shape changes as it cooks in the vinegar. It can become more spherical or adopt an irregular shape.

Taste and Flavor Changes: The red wine vinegar imparts a slightly tangy and acidic flavor to the egg. The egg absorbs some of the vinegar's flavor and aroma.

Slow Cooking Process: Unlike boiling or frying an egg, the process of cooking an egg in red wine vinegar is slower. The egg may take several hours or even overnight to fully cook and set.

It's important to note that the result can vary depending on factors such as the concentration of the red wine vinegar, the size of the egg, and the cooking time. Overall, placing a white egg in red wine vinegar leads to unique changes in its texture, appearance, and taste.