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 g

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'.