How do you transform a basic egg batter into tall, tender, airy pockets surrounded by a burnished crust? Itâ€™s not magic but kitchen physics, sparked by the combination of a preheated pan and a hot oven. Popovers, the American version of Yorkshire pudding, are quick and easy to make; they add a sense of fun to any meal, from a holiday brunch to a simple supper.
If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.