Per sarah's comment it sets the albumen (the whites). I like Keller's method where instead of adding the vinegar to the water he lets the eggs rest in 1/2 cup of white vinegar while the water comes to a boil. Reduce the heat to a simmer and stir the water vigorously to create a vortex. Slide in the egg. After two minutes it's perfectly formed. In fact this is going to be my breakfast this morning.
He soaks the eggs already cracked in white grain vinegar? Or the whole egg (with the shell, which is I believe a bit porous). My whites are almost always "whispey" so I have stopped stirring the water at all...
Keller breaks the eggs into the vinegar before the immersion in hot water. The vortex is important. Keller can probably tell you the name of the hen that laid the egg, "Squeeky".
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