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This fluffy popover formula makes the tallest, chubbiest, most cloud-like popovers you'll ever munch on. Their crispy outside and empty, soft inside creates eye-catching treats that puff way up above the tin for a jaw-dropping addition to any dinner.
I stumbled onto this method after failing at popovers for ages. Warming the eggs turned out to be the trick that finally gave me those sky-high popovers I'd always wanted to make at home.
What You'll Need
- Large eggs: Getting them to room temp guarantees better puffing and that classic hollow middle
- Milk: Makes steam while baking that helps popovers rise dramatically
- Salt: Boosts taste and builds stronger texture
- All purpose flour: Gives framework while still letting them expand properly
- Melted butter: Brings flavor and creates that lovely golden crust
How To Make Them
- Get Eggs Ready:
- Put whole eggs in a bowl and pour hot tap water over them. Let them soak for 10 minutes. This key step quickly brings eggs to room temp, making more steam and better puffing.
- Set Up Your Stuff:
- Put rack in bottom third of oven and heat to 450°F. Coat inside each cup and the top edges totally with grease. The lower spot gives popovers space to grow, while greasing stops them from sticking.
- Whip Up Batter:
- Beat together warmed eggs, milk and salt until completely smooth with no egg whites showing. Pour in flour and whisk hard until bubbly with no big clumps left. Mix in melted butter quickly. Those bubbles show air is trapped inside to help with rising.
- Pour Into Cups:
- Add batter to greased cups, filling each around 3/4 full. Don't overfill or they won't rise as much. Spread batter evenly for same-sized popovers.
- Bake With Changing Heat:
- Cook at 450°F for 20 minutes to create the first steam burst that makes them rise. Lower heat to 350°F and bake another 10-15 minutes until deep golden brown. This two-step approach ensures big rising followed by proper setting.
- Eat Right Away:
- Grab them hot from the oven when they're at their very best with crunchy outsides and light, airy middles.
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My grandma always made these popovers for our Sunday meals, and we'd all get excited when she opened the oven to show off their massive height. That family moment started my ongoing quest to nail this formula.
How To Get Super Tall Popovers
Getting crazy height in your popovers comes down to three main things. First, starting with eggs at room temp creates more steam during cooking. Second, the early high heat causes fast expansion. Last, don't peek by opening the oven door while they cook since temperature drops can make them fall flat. Stick to these rules and you'll get popovers that tower above the pan every time.
Fixing Common Problems
Heavy popovers usually mean your stuff was too cold or you didn't mix enough. Make sure eggs are properly warmed and beat your batter until it's frothy. If popovers stick, use more grease especially around the tops. Popovers looking too pale? Let them cook longer at the lower temp. And don't worry when popovers shrink a bit after coming out of the oven – that's totally normal and doesn't mean you messed up.
Mix It Up With Flavors
Switch up this basic formula by throwing in 1/2 cup shredded Gruyère or sharp cheddar for tasty cheese popovers. For herby ones, add 1 tablespoon fresh chopped herbs like rosemary, thyme or chives. Want something sweet? Mix in 1 tablespoon sugar and 1/2 teaspoon cinnamon, then sprinkle powdered sugar on top after baking. All these changes keep that awesome texture while making exciting new flavors.
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Try these awesome popovers at your next family meal or quiet dinner—they'll definitely wow everyone!
Frequently Asked Questions
- → Why warm the eggs beforehand?
When eggs are warmed, they mix better in your batter, capturing more air and creating an extra-tall, fluffy result. This simple step is key to achieving the signature texture of popovers.
- → Can I swap a muffin tin for a popover pan?
Sure, muffin tins work fine! They might not puff up as much, but make sure you grease the cups really well. Fill them about three-quarters full and adjust cooking time as needed.
- → What causes popovers to fall?
Popovers fall if you pull them out too soon, open the oven mid-bake, or fail to whip enough air into the batter. Stick to the two-bake temperature method for the best results.
- → Can I make the batter ahead?
For the tallest popovers, use the batter right away. If you need to prep in advance, it’ll keep in the fridge for about an hour, but warm it up and whisk again lightly before baking.
- → What’s different between popovers and Yorkshire pudding?
The batter is almost identical, but Yorkshire pudding is cooked in roasted meat drippings, giving it a savory punch. Popovers, on the other hand, are baked in buttered pans and have a milder taste.
- → Can I tweak the flavor of popovers?
Of course! Stir in grated cheese, fresh herbs, or for sweet ones, mix in cinnamon or sugar. Add your flavoring gently at the end to keep the batter light.