Popovers
Courtesy of The incredible edible egg™
Servings: 12
Prep Time: 10 Min.
Cook Time: 40 Min.
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
* 3 eggs
* 1 c. milk
* 2 Tbsp. butter, melted
* 1 c. flour
* 1/2 tsp. salt
* 1 c. milk
* 2 Tbsp. butter, melted
* 1 c. flour
* 1/2 tsp. salt
What to do:
1. Heat oven to 425°F. Beat eggs in mixer bowl on medium speed until foamy. Beat in milk and butter. Reduce speed to low. Add flour and salt; beat until smooth, about 3 min.
2. Fill 12 greased popover pan cups 1/2 full with batter. Bake in 425°F oven until puffed, well browned and firm, 35 to 40 min.
3. For crisper popovers, Pierce side of each popover with tip of knife and bake 3 to 6 min. longer. Loosen edges with knife, if necessary. Serve immediately.
* Herbed Popovers: Add 1/2 tsp. each dried basil leaves, dill weed and dried thyme leaves to batter when adding flour.
* Sweet Popovers: Add a spice or grated citrus peel to batter. Serve with preserves or honey.
INSIDER INFORMATION
* A muffin pan or 6-oz. custard cups can be substituted for a popover pan. Place custard cups on a baking sheet.
* Steam makes popovers rise during baking, but it will also make them soggy inside if not released. Piercing popovers when they are almost done allows the steam to escape. A few more minutes in the oven helps crisp them up. Pierce the side or top with tip of a thin knife or wooden pick.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Fill 12 greased popover pan cups 1/2 full with batter. Bake in 425°F oven until puffed, well browned and firm, 35 to 40 min.
3. For crisper popovers, Pierce side of each popover with tip of knife and bake 3 to 6 min. longer. Loosen edges with knife, if necessary. Serve immediately.
* Herbed Popovers: Add 1/2 tsp. each dried basil leaves, dill weed and dried thyme leaves to batter when adding flour.
* Sweet Popovers: Add a spice or grated citrus peel to batter. Serve with preserves or honey.
INSIDER INFORMATION
* A muffin pan or 6-oz. custard cups can be substituted for a popover pan. Place custard cups on a baking sheet.
* Steam makes popovers rise during baking, but it will also make them soggy inside if not released. Piercing popovers when they are almost done allows the steam to escape. A few more minutes in the oven helps crisp them up. Pierce the side or top with tip of a thin knife or wooden pick.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 83; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 9g; Fiber: 0g; Protein: 3g; Sodium: 123mg;