Chef John's Popovers

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In this video, you’ll see how to make incredibly simple popovers. Yes, just eggs, milk, salt, and flour make unbelievably poofy popover perfection pos... See moresible! Chef John will walk you through the technique before revealing his patented 'double-grease' trick for making sure the popovers don't stick to the muffin tins. If you like, before sliding the batter into the oven, top each popover with just a slight sprinkle of grated Cheddar cheese. The trick to baking them is to start with a cold oven! No pre-heating. They puff up beautifully, golden brown with a crispy exterior and a light, eggy, airy interior. Yum! Watch the video, then get the recipe for Chef John’s Popovers. Great with butter and jam like a dinner roll, excellent for dipping in stews and soups, and unbelievable cut in half and stuffed with chicken or tuna salad. See more Chef John videos >>

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The Chatter

TONY

Dec 7, 2013 4:33 PM

I USUALLY HAVE A BAKING STONE IN THE OVEN AND IT IS HEAVY AND ABOUT 1" THICK --- CAN I LEAVE IT IN THE OVEN AND STILL PUT THE PAN IN THE COLD OVEN --- IS THE RECIPE IN COMMENTS THE CORRECT RECIPE --- THANKS SO MUCH --- TONYK

lovetocook

May 30, 2013 10:51 AM

ingrediants are only one facet of cooking. experiment...look at the consistency, let your senses make decisions for you. always make any recipie your own.

nanbragg

Feb 27, 2013 4:08 PM

Does this work with gas and electric ovens? It takes my electric oven a LONG time to reach 450 Degrees.

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