Over the past 40 years of making popovers at least weekly, I have taken my mother-in-law's recipe for sodden, doughy tennis-ball popovers and gradually morphed it into something that actually resembles your popovers pretty closely. Wish this blog had been around 40 years ago, it would have saved me a lot of effort and anguish! The only thing I do differently is stab the tops to let out steam about 5 or 10 minutes BEFORE the popovers are finished cooking, and they never get deflated or soggy. Also, although I have always used room-temp eggs when baking, it never occurred to me to not use cold milk for these... I can't wait to see how high they get when I warm the milk a bit next time! It'll be hard to beat last night's popovers -- all 6 came out over 7" high!

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