Wow, you could just have mentioned that a lower power setting works for you and maybe included the education info.59 messages, and it took to #57 message before there is any mention of microwave oven power level / setting.
sorry to be such a prig, but you folks be not all too well informed / educated / experienced about microwave ovens.
having spent way way too much time "on the road" living in extended stay / et. al. type facilities that have a kitchen consisting of a fridge, microwave and a sink - I can cook an egg poached to soft boiled to hard boiled to scrambled in any microwave of your choice given a couple days to experiment and take notes.
the "water in the cup with the egg" does one thing - it "moderates" the temperature achieved by the microwave oven. there's a setting - putting the power setting on half/ 50% does the same thing as adding a bunch of water in a cup.
if an egg "explodes" in the microwave it is simply because the water in the egg "suddenly and instantaneously" reaches the boiling point, turning to steam, steam which has a multi-thousand time volumetric existence - thus "exploding" all over the inside of the microwave.
having done more than a few eggs on the road in the microwave, I have never exploded an egg. then again, I know about the power level settings thing....
I think most of the people here are aware of the power variations in microwave ovens. At least one person has said that it took more than one try to get it right.
What does, "...multi-thousand time volumetric existence.." mean?