Eggs

Seafood items that create a stronger bind need a less powerful secondary binder ingredient. Therefore, they are often bound with lower-protein whole eggs or egg yolks. Meats that create a weaker bind often must be bound with high-protein egg whites to give them more structure. While your mousseline must contain enough secondary binder ingredient to hold it together, be careful not to add too much. Mousselines that have too much egg white added are tough and rubbery.