What weakens albumin in eggs?

The substance that weakens albumin in eggs is salt. When salt is added to egg whites, it denatures the proteins and affects the structure of albumin, which is a key protein found in egg whites responsible for their foam-forming ability. This denaturation process alters the stability and functionality of the protein, leading to a less stable foam if you're whipping egg whites for meringue or other preparations.

In contrast, pepper, vinegar, and milk do not have the same dehydrating or protein-weakening effects as salt. Vinegar, for example, can help stabilize egg whites by providing acidity, which can enhance the foaming ability when whipping. Milk contains proteins and fats that may alter egg texture or flavor when combined, but it doesn’t weaken albumin in the same way that salt does. Thus, the addition of salt is pivotal in understanding how it specifically affects the quality and strength of egg whites during culinary processes.