Spotted...

I never got the swirly method to work.

Instead: get ladle, half fill with simmering water from the pan, crack egg into ladle, gently submerge egg and tip it slowly out of the ladle. Repeat until required number of eggs is in pan.

The fresher the eggs the better...the whites will combine around the yoke in a more uniform fashion. The whites in old eggs tend to disperse around the pan