Popovers

Courtesy of The incredible edible egg™ 12 Servings • 10 Min. Prep Time • 40 Min. Cook Time

Directions:

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.

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Nutrition:

Calories: 83; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 9g; Fiber: 0g; Protein: 3g; Sodium: 123mg;