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!