The vinegar helps the denaturation of the ovalbumin in the egg white which speeds up the solidification process and helps the egg hold its shape better.
I’ve never heard the word ovalbumin before, but I like it. Albumin largely means protein, but it’s using Latin words ovi (egg) and albus (white) so you’re saying “the denaturation of the egg white in the egg white.”
The vinegar helps the denaturation of the ovalbumin in the egg white which speeds up the solidification process and helps the egg hold its shape better.
I’ve never heard the word ovalbumin before, but I like it. Albumin largely means protein, but it’s using Latin words ovi (egg) and albus (white) so you’re saying “the denaturation of the egg white in the egg white.”
Ah, maybe! I’m a better cook than I am a student of Latin!