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This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.

23 Egg White Clearing

{How is egg white clearing accomplished?}

The egg whites are raw. Add about 2 whites per barrel, with a pinch of
salt; mix the whole thing to get the salt mixed in -- the salt helps
solubilize some proteins in the whites that aren't water soluble. Don't
whip the whites, though, or it'll just float on the top like a meringue
and require counterfining. Salmonella is a good question, although it
likely can't stand the environment of wine for too long (ethanol and
low pH).

If you're doing very small batches, you don't need to add much at all.
This method should only be used for red wines.

 

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