Why egg become rubbery when soaked in vinegar?

Oh, dude, when you soak an egg in vinegar, the acidic nature of the vinegar breaks down the calcium carbonate in the eggshell, causing it to dissolve. This leaves the egg white and yolk unprotected, making them more susceptible to overcooking. So, the egg becomes rubbery because it's lost its shell's support, like trying to walk in flip-flops that are two sizes too big.