Ohh!

It's an art form that requires practice.

How much egg drop soup style swirling is there supposed to be?

Some chefs think the eggdrop swirl is okay. Some hate it. If you get the water spinning (stir!) and plop the egg in the center,

the tendrils will sorta self-wrap back in.

This is a nice trick too - cooking eggs ahead, chilling and then reheating.

Vinegared water DOES seem to help.

This should strike fear into your heart. SIX eggs in one fell swoop, and damn the tendrils to heck!

Tried the vinegar today. I'll give it a few more tries with vinegar before giving a verdict. This morning's was very messy.

The more you practice, the closer you get to discovering YOUR best method.