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