Sorry, I couldn’t get any pictures of eggs that explode in the microwave for you. My new microwave wouldn’t cooperate. Keep in mind when doing this, though, that you can get quite the mess to clean up if you do it wrong.
Crack one egg into a microwavable container. I recommend avoiding ones with straight sides like some of the Pyrex containers or mugs as they tend to cause explosions a bit more than ones with tapered sides. 
Plastic ones tend to take some damage to the sides, so I don’t recommend them either. Microwavable custard cups work well.
Also keep in mind that the times are based on my current microwave. Your time will probably vary. It can be picky right to the second, so watch carefully.
For scrambled eggs, use a fork to scramble right in the container. Place in the microwave for 30 seconds. Eat. If it comes out rubbery, then you let it go too long. Try a few seconds less the next time.
For sunny side up – I’m not sure if this counts as “poached” and it certainly isn’t fried – give it 20 seconds on high, then wait 20 seconds, then give it another 10. Repeat until done to the degree you prefer.
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