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