It will turn very clear that you can see the yolk.
the yolk will get white and it will bounce
Bearnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar, flavoured with herbs.
the egg will gone
NO
When an egg is placed in vinegar, the shell dissolves due to the vinegar's acidity. This causes the egg to increase in size as the vinegar penetrates the egg's membrane, causing it to swell.
When you put vinegar in a naked egg the shell will decrease its shell then turning into a smelly egg
The white spreads only when there is not enough vinegar. The more vinegar in the poaching water, the better result the egg will not spread the white.
Bearnaise sauce is an emulsion sauce related to Hollandaise. It consists of clarified butter, egg yolks, white wine vinegar, and herbs.
If The egg soaks in White Vinegar then the White vinegare will make the egg bounce the highest.
it developes a rubber elastic texture,so if the egge should burst the white just simply peels off by it self
vinegar
I think that you will end up with coagulated egg whites. As an added bonus, it'll also be preserved and won't spoil at room temperature.