CHIVE POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Dark Chocolate Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 6
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Whisk chives into batter. Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
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Masroor hassin
[email protected]Meh.
Jeanel Bartholomew
[email protected]These popovers were a total flop. They were dense and gummy, and they didn't taste very good.
Md Monna Islam
[email protected]These popovers were a bit bland for my taste. I think I'll add some more chives next time.
Eric Munoz
[email protected]I followed the recipe exactly, but my popovers didn't rise very much. I'm not sure what I did wrong.
Michael Ochoa
[email protected]These popovers were a bit denser than I expected, but they were still very good. I think I'll try using a different recipe next time.
muneeb 0000
[email protected]I love the delicate flavor of chives in these popovers. They're perfect for a light breakfast or brunch.
Bruce Lawrence
[email protected]These popovers were really easy to make, and they turned out perfect. I'll definitely be making them again.
Military Doctor
[email protected]I made these popovers for a brunch party, and they were a big success. Everyone loved them!
Yasir Rehman balkhu
[email protected]These popovers were delicious! The chive flavor was subtle, but it really complemented the other flavors in the dish.
Tenzing Thilay
[email protected]I've made these popovers several times now, and they always turn out great. They're so easy to make, and they're always a crowd-pleaser.
vacnt DiverRecordz
[email protected]These popovers were a hit! They were light and fluffy, with a delicate chive flavor. I served them with butter and jam, and they were perfect.