We have a number of whisks. I use the littlest one most often: for whisking yeast into water. The one with the white handle is T's favourite whisk. It's pretty much the only one he uses. Because it is starting to break, I gave him the shiny new whisk on the far edge of the board. Bzzzzzzt!!! Too heavy. (We really should give it away - nobody is using that particular whisk.)
For ages, my favourite whisk for beating more than one egg (when making brownies or popovers) has been this beautifully shaped whisk with steel balls. T prefers the standard style of whisk, even though we have done tests to prove that this one beats eggs to the light frothy stage faster.
But this little spiral whisk has been in the cup on the stove beckoning to me for a couple of months.
The other day, I used it to make date bread. And it is now my favourite whisk for beating eggs! It's light weight, very fast and really easy to use. (It also excels at whisking eggwhites.) I can't wait to see how well it works for making popovers!
August 2012: The coil whisk also excels at whisking eggwhites. No doubt, the copper bowl helps as well.