Popovers take 2

Instructions

• 1In a mixing bowl whip the eggs until fluffy and about double volume. Whisk in the milk and the salt.
• 2Sift in the flour and mix until you have a smooth batter. Transfer this into a pitcher that you can pour from. Rest uncovered on the countertop for 1 hour.
• 3To get maximum puff-age, you need to get an aggressive preheat into the oven. Place the rack in position 8 for the best results.
• 4Fill each cavity of the popover pan with 20% oil and place it in the preheated oven on the roasting pan to catch any overflow oil. Remember, preheating is key, that means the oil too!
• 5Pour batter into each popover cavity just under halfway, going as fast as you can without making a mess to retain as much heat as possible. Once your pan is loaded in the oven, start the timer. Now just sit back and watch the show. Do not open the oven door!
• 6The popovers should look a darker, golden brown colour with a crispy shell. If the sides still look eggy, continue cooking for up to 5 minutes.
• 7Carefully remove the pan from the oven. The popovers should be golden, set and crispy-chewy.