I tried stirring it to mix the vodka and egg but found this just broke up the egg white and made a mess. Pickled - Put a second egg white into a clean cereal bowl and this time cover with distilled vinegar. Again, the egg white starts to set immediately. Neither the vodka or vinegar seems to set the egg white completely, however, I found that if you mix the vodka and vinegar together you get a better result than using them separately. Interestingly, when I tried using whole eggs I found that the vodka seemed to set more of the egg white near the egg yolk and the vinegar set more of the outside egg white.
Protein is made up of strings of amino acids all joined together.
When the protein is first made, these strings fold up on themselves. The way it folds up determines its chemical and biological properties. The protein is held in shape by cross-links between different parts of the amino acid string. When you cook an egg you break these cross-links, causing the proteins to unfold. This is called denaturing the protein.