Mike,
Although I too am new at this craft, I'd suggest leaving that one to the pros. There are plenty ofother fining agents available to us newbies, so for my money, I'd stick with those, IMO.
However if you do decide to go this route, here's some info from Daniel Pambianchi's "Techniques in Home Winemaking" book..
"...In preparing egg whites for clarification, the egg whites must be separated from the yolk and then added to salt water. The recommended dosage is 5-10 g/hL of wine, or 1 to 2 egg whites per 100 L..."
GrapeApe.
