If like many folks, you created artistic blown eggs this Easter season, you’ve probably ended up with a bunch of raw eggs, just waiting to be cooked up. This is a great time for old favorites like quiche, omelettes, fritattas…but for an elegant twist, here’s another classic cooking adventure for you and your child. Whip eggs together with milk, flour, salt, and a little bit of oil, and you can create splendid, classy puffs that will delight the whole family.
What You Need:
- 5 large eggs
- 1 1/4 cup flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 2 tablespoons canola oil
- 1 muffin tin for 12 regular muffins
- Mixing bowl
- Wire whisk
What You Do:
- Preheat oven to 400°. Meanwhile, start by placing your five eggs in a mixing bowl, and beating them with the wire whisk (for small children, a hand eggbeater also works great!), until the eggs are a light lemon yellow in color.
- Have your child measure flour and milk (psst: it’s always wise to grab any chance possible to give your child measurement practice!), and pour them alternately into the eggs, mixing thoroughly each time until batter is smooth. While you’re working, you might also try giving your child a math challenge in proportions: for each egg, can your child see how much flour goes in? To figure it out, your child can use the fraction labels on the side of your measuring cups!
- Add oil and salt, and again mix until smooth.
- You’re now ready to pour the batter into your muffin tin. If you’re using a silicone version, you will not need any extra oil, but if not, you should plan on greasing the pan, either with extra oil dabbed on, or with a spray.
- Bake the popovers for about 20 minutes, or until they are light brown and exuberantly puffy.
- If you’re like lots of families in this Easter season, you’ll still have some eggs to spare after the first batch; don’t hesitate to try it several times! Popovers can be served at breakfast with butter, jam, or even syrup or confectioner’s sugar. At lunch or dinner, they go beautifully with salad and cheese.