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Manischewitz Poached Eggs

Manischewitz Poached Eggs

Amy Kritzer
Manischewitz Poached Eggs! Shut the front door! (Except for Elijah...'cause you know.)
5 from 2 votes
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Passover
Cuisine Jewish
Servings 2 eggs


  • 1 bottle Manischewitz
  • Apple cider vinegar
  • 2 eggs


  • Bring a few inches of Manischewitz to a simmer (NOT a boil) in a medium saucepan. Add a splash of apple cider vinegar (this helps the egg form together). Then whisk Manischewitz in a circular fashion (also to help the egg form). Crack one egg into a ramekin and and gently pour into the middle of the pot. You can repeat with the other egg or cook them one at a time.
  • Your egg is done with the white is just set and the yolk is still runny, about 2-5 minutes (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel. Mazel tov! You just poached an egg.
  • Serve your eggs over latkes, with matzah, or over asparagus with feta, matzah crumbs and tarragon like I did here!
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