My technique for whisking eggs follows Jacques Pepin's and proper form (and speed) means you're forming a large hollow under the fork on each upstroke, driving a lot of air into the eggs. Can you achieve that with chopsticks, or is it just not needed with them?
> Additionally, you can use the chopsticks in the pan while you're cooking, saving another tool that would need cleaning
Not GP, but I would imagine you use both together like a narrow (flat) spoon, or a thick single-pronged fork; so I don't see why not. You only miss out on the gaps between prongs, but albumen's too viscous for them to have any effect anyway. I either use a small whisk or a fork, but I don't consider the latter special in any way it's just something that's convenient in our kitchens, as chopsticks are in others'.
there's a youtube video from America's Test Kitchen (aka Cook's Illustrated aka Best Recipe Cookbook) which says that what accomplishes the best whisking is a straight 180 degree back and forth reciprocation motion, because it imparts the greatest sheer forces to the stuff you're whisking.
> Additionally, you can use the chopsticks in the pan while you're cooking, saving another tool that would need cleaning
This part definitely seems great, though.