How to have poached eggs in "sphere form"?
The number one thing is having fresh eggs. Older eggs have a looser inner white and there's not much you can do to keep the yolk from hanging on to the side. Contrary to the other answer, I have not found that swirling the water helps the egg stay together, compared to dropping it in very carefully (the water should go into the cup before the egg comes out; you shouldn't be pouring it in, as much as allowing it to slowly slide along the side of the cup further down into the water). The water should be well-salted, and a bit of vinegar can be a good idea although adding too much can cause the outer skin of the egg to become a bit leathery.

If you want a truly absurdly perfect poached egg, you can use a sous vide cooker (or just a pot of carefully tended warm water). Cook the eggs in their shells at 64 degrees celsius for 1 hour, remove the shell and separate the loose white, and cook in simmering water for just a minute or so. I actually find the result a bit off-putting in its perfection, but it's the closest to "sphere form" you will ever get.