I'm not sure if I can remember all the ways egg proteins can be denatured off the top of my head, but I'll give it a try:
I mention this fun little fact because it has to do with my next dessert.
Lemon Pudding Cake [04.01.2010]
If you've ever made lemon curd, you know that use a number of these methods to denature your egg proteins - acid from lemon juice, heat from the stovetop, agitation from whisking, time and perhaps salt.
This cake is like making a curd by baking except with the addition of flour. The batter separates in the oven - all the liquids fall to the bottom of the mold and curdle while a soft spongy cake develops on top. After flipping the cake out, you a the curd sitting atop a fluffy cake.
I love the light and silky texture of this cake. It is served with macerated strawberries and lightly sweetened creme fraiche.
BTW, I looked it up and I had forgotten UV radiation as a way to denature proteins.