The Art and Science of Popovers

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4 large eggs, warmed in a cup of hot water for 10 minutes before cracking*

1 ½ cups (12 ounces) milk (skim, low-fat, or full-fat), lukewarm*

½ teaspoon salt

1 ½ cups (6 ¼ ounces) King Arthur Unbleached All-Purpose Flour

3 tablespoons (1 ½ ounces) melted butter

note: hy pre-warm the eggs and milk? The warmer your batter going into the oven, the more quickly it’ll produce steam: simple as that.

Directions at kingarthurbaking.com

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