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from "Country Egg, City Egg" by Gayle Pirie and John Clark

Crisp outsides and tender middles make popovers irresistible little packages that fill the house with a sweet aroma as they bake. Serve them with several flavors of fruit preserves or spoon warm scrambled eggs into their centers.

For Ten Popovers
 Country Egg, City Egg

2 eggs
1 cup milk
1 scant cup all-purpose flour
1 1/2 teaspoons salt
2 tablespoons melted unsalted butter
1 tablespoon cold unsalted butter

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Preheat the oven to 425°F. Place a nonstick muffin tin inside to get hot.
Beat the eggs in a large bowl with the milk. Whisk in the flour, salt, and melted butter. Whisk the batter until blended, but don't overbeat or the eggs will lose their rising power. The batter should have the consistency of heavy whipping cream. For best rising results, bring the batter to room temperature, approximately 70°F. This can be achieved by carefully warming the batter over very low heat for 1 to 2 minutes or by placing the bowl in the sun for 5 minutes.
Remove the hot muffin tin from the oven and grease the cups with a nugget of cold butter attached to a skewer. Pour in the batter so each cup is two-thirds full. (Do not overfill or the popovers will not rise properly.)
Bake for 15 minutes. Without peeking, lower the oven temperature to 350°F, and continue to bake for 20 minutes more. The popovers should be golden and at least twice their original volume. For drier popovers, return them to the oven for an additional 5 minutes. Serve the steaming-hot popovers immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
  Horizon Organic Whole Milk, Carton - $5.49/ea
 1/2 gallon
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.09/ea
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
Estimated Total:  
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