I did not learn this until I investigated how to make the 'best' Popovers - everyone agreed the 'trick' was to use room temperature ingredients. It worked of course, so ever since then I use all of my ingredients at room temperature. What I do not understand is that my Mother (the world's GREATEST BAKER) never used room temperature ingredients, always added extra eggs (as we had chickens), never even saw a real popover pan and yet she made the biggest, most beautiful and most delicious popover I have ever seen or ever eaten in my entire life! She made the BEST of everything - and that is not just my opinion.

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