Have all ingredients at room temperature, about 70°F. Preheat the oven to 450°F. Grease a popover tin, a standard 12-muffin tin, or eight 6-ounce custard cups. If using custard cups, grease them lightly and, depending on what you are serving with the popovers, dust with sugar, flour, or grated Parmesan. This will give the batter something to cling to.

Beat together in a medium bowl just until smooth:

Beat in one at a time, but do not overbeat:

The batter should be no heavier than whipping cream. Fill the popover tin, muffin cups, or custard cups no more than three-quarters full. Don’t overload—too much batter in the pans will give the popovers a muffinlike texture. Bake at once. After 15 minutes, reduce the heat without peeping, to 350°F and bake about 20 minutes longer. To test for doneness, remove a popover and check to be sure the side walls are firm. If not cooked long enough, the popovers will collapse. After baking, you may want to insert a sharp paring knife gently into the popovers to allow the steam to escape. Serve immediately.