This is a popover. One of the best popovers I have ever put in my mouth. It didn’t hurt that it was accompanied by some Texas free-range loin lamb chops that we scored at the Dripping Springs Farmers Market. The chops had a healthy layer of fat, unlike the mercilessly butchered lamb that appears in the meat cases at most food stores. Fat that carried the essence of lamb to the tongue with a grace that …
Wait, this is supposed to be about the eggs. And the popovers, which were like perfectly toasted marshmallows … crunchy brown on the outside and utterly hollow on the inside. When broken open, each popover released a fragrant puff of steam as it revealed its golden center. They would have been great as leftovers for breakfast, with a dab of butter and seedless raspberry jam, but there were no leftovers tonight. Tant pis.
It’s time for a recipe. And it appears that I’m going to have to find another free-range egg supplier, because the twelve eggs I bought today are now six, which will never last until the next Dripping Springs Farmers Market two weeks hence. Next time I’ll have to buy two dozen ... or three.
Popovers (serves only two when they taste this good)
2 eggs (need I say free-range?)
A generous ½ cup of milk (I use 2%, whole milk would be even better)
1 Tbs. melted butter
A scant ½ cup of flour
Pre-heat oven to 425
Grease a 12-cup mini-muffin tin with Baker’s Joy spray (I know it’s chemical, but it works so well)
Whisk the eggs and milk to a froth, then whisk in the melted butter
Add almost all of the flour and gently whisk
The batter should be like a very heavy cream, but take care not to overbeat it
Add a bit more flour if the batter looks too thin (this takes experience … just keep trying)
Fill each mini-muffin cup to the rim and bake for 15 minutes, or until the popovers are rich brown puffs
They can be held in a warm oven for up to half an hour if need be
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