Servings: 24
Yield: 24 popovers
Notes: Eggs add lightness and aeration to baked foods such as Angel Food cake and Meringues. Tall and spectacular looking, airy popovers are a special touch for any entrée plate. A timeless favorite and easy to make they can be stuffed with a variety of fillings for a great lunch — like chicken salad or stir fried vegetables. Pop some up and give 'em a try!
1 quart whole milk
1/3 cup oil
8 large California Fresh Eggs*
4 cups all purpose flour
1 tablespoon salt
6 ounces grated Cheddar cheese
1. Grease muffin tins thoroughly.
2. Blend, milk, oil and eggs together until well mixed. Add flour and salt and blend until there are no lumps; however, do not over-mix.
3. Fill muffin tins three-quarters full of batter. Sprinkle 1/4 ounce of grated cheese over the surface of each popover.
4. Place in cold oven and turn on to 450ºF. Bake for 25 minutes until popovers are puffed and light brown. Reduce heat to 350ºF. Bake for another 20 minutes so that the popover is crisp and firm.
Yield: 24 popovers
Notes: Eggs add lightness and aeration to baked foods such as Angel Food cake and Meringues. Tall and spectacular looking, airy popovers are a special touch for any entrée plate. A timeless favorite and easy to make they can be stuffed with a variety of fillings for a great lunch — like chicken salad or stir fried vegetables. Pop some up and give 'em a try!
1 quart whole milk
1/3 cup oil
8 large California Fresh Eggs*
4 cups all purpose flour
1 tablespoon salt
6 ounces grated Cheddar cheese
1. Grease muffin tins thoroughly.
2. Blend, milk, oil and eggs together until well mixed. Add flour and salt and blend until there are no lumps; however, do not over-mix.
3. Fill muffin tins three-quarters full of batter. Sprinkle 1/4 ounce of grated cheese over the surface of each popover.
4. Place in cold oven and turn on to 450ºF. Bake for 25 minutes until popovers are puffed and light brown. Reduce heat to 350ºF. Bake for another 20 minutes so that the popover is crisp and firm.
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