Shape of PEG in water
PEG is the term usually reserved for shorter chains, while PEO is  used to refer to longer chain molecules. When polyethylene glycols are dissolved in water, they increase the viscosity of the solution. While it might be easy to model short-chain polymers in dilute solution as some kind of folded chain approaching a spherical volume, as the chains get longer and the solution becomes more concentrated (&gt;1%), there is significant entanglement.

The picture above is for a long-chain polyacrylate, which can be adjusted to be very hydrophilic by adding alkali to generate anions all along the chain. The images show various shapes in water: some fairly tight, some looser (spread out), some spread out but very much entangled. At some point in increasing chain length or increasing concentration, it becomes difficult to project the image of a single molecule of PEO into useful predictions of solution properties. Measurements of dilute or shorter chain molecules would include viscosity; as the solution becomes more concentrated or the chain longer, the property includes some elasticity, so we have viscoelasticity, and at very high chain lengths, we have pituosity (more commonly known as stringiness or ropiness). A video shows this effect dramatically:
https://www.neatorama.com/2017/10/09/Fun-with-Polyethylene-Glycol/.
Since PEGs and PEOs are so soluble and compatible with water, the first molecules to be added just fill all the volume of water; you could calculate how long a PEO molecule would be if completely stretched out. Stirring can extend the molecule, showing effects due to viscoelasticity and pituosity.