Eggs used as Binders
Further research using Google has provided the information I was seeking though not in the form I had posed my question. It might be helpful if I first state what I'm ultimately trying to achieve:


I want to make chicken nuggets using only chicken thigh meat (and possibly chicken skin). 


On my previous attempt, I used whole egg as a binder and achieved less than satisfactory results: over here I found a recipe mentioning that using the egg white, which has much more protein than the yolk (mostly fat), would give me the best shot at succeeding:

Lean Poultry Patties:


Unlike beef, ground turkey and chicken, either alone or in combination, benefit from the addition of egg whites when forming burger patties. 
The egg whites help the lean meat to bind together, especially if you're using additional ingredients such as chopped vegetables. 
To form patties made with ground poultry, use a food processor to chop vegetables such as onion, pepper or mushrooms into small pieces. 
Use one egg white per 1 pound of meat. 
A tablespoon of savory flavoring to the meat mixture, such as soy sauce or barbecue sauce, adds body and moisture