Popovers

Tonight we had popovers with our omelettes for supper. Popovers have been on my list of things I want to make for quite a while now, and apparently my mother also wanted to try them. She decided tonight would be a good night to try them. We compared a few different popover recipes to find the best technique, ingredient amount, and cooking method. The recipe we used follows. Popovers are difficult to describe. They are a simple mixture of eggs, milk, flour, and salt. They are baked at a high temperature, and rise very high without a leavening agent. They are crispy on the outside and light and fluffy on the inside. They are a nice side dish served with breakfast or brunch, or even with soup. They are good plain, or with butter, jam, or honey. 

Popovers
2 large eggs
1 cup milk
1 cup all-purpose (plain) flour
1/2 teaspoon salt

Preheat oven to 450◦F. Generously spray eight muffin cups (or a popover pan if you have it) with cooking spray, or grease with butter or shortening.
In a mixing bowl, whisk the eggs for about a minute, just until they are a uniform color and not yet fluffy. Whisk in the milk. Dump in the flour and salt all at once, and stir with a wooden spoon until incorporated. Batter will be lumpy.
Pour the batter into the muffin cups, filling them almost to the top. Fill the extra cups with water. Bake for exactly 30 minutes. Do not open the oven during baking!
Place pan on a wire rack, and gently pierce the top of each popover with a sharp knife to let steam escape. Cool for a minute or two, and gently turn the popovers on to a serving dish. Serve immediately, while they are warm and before they deflate.
A few notes: 450◦F for exactly 30 minutes is the perfect oven temperature to achieve a crisp exterior and fluffy interior texture. Ensure the pans are greased well so your popovers will pop right out. This recipe made eight.