Buttery Popovers with Crisp Shells and Custardy Centers

Why You’ll Love This Recipe

• Tall popovers with shatteringly crisp shells and custardy, hollow centers.
• Only a handful of pantry staples and one bowl.
• Reliable rise thanks to a hot pan and two-stage bake.
• Brunch-ready: serve with salted butter, jam, and soft-scrambled eggs.

Grocery List

• Produce: Fresh chives (optional)
• Dairy: Whole milk, unsalted butter, salted butter, large eggs
• Pantry: All-purpose flour, fine sea salt, sugar (optional), fruit jam or marmalade, neutral oil (optional for greasing)

Full Ingredients

Popovers

• 1 cup (240 ml) whole milk, warmed to 105–115°F
• 3 large eggs, at room temperature
• 1 cup (120 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp granulated sugar (optional, for browning)
• 1 tbsp unsalted butter, melted and slightly cooled

For the Pan

• 1 tbsp unsalted butter or neutral oil (such as canola), for greasing hot cups

For Serving

• Salted butter, softened
• Fruit jam or marmalade

Soft-Scrambled Eggs

• 4 large eggs
• 1 tbsp unsalted butter
• 1/8 tsp fine sea salt, plus freshly ground black pepper to taste
• 1 tbsp finely chopped chives (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Place a rack in the lower third of the oven and heat to 450°F (230°C). Set a 6-cup popover pan (or a standard 12-cup muffin tin) on the rack to preheat for 10 minutes. A hot pan kickstarts steam and gives popovers their dramatic height.

Step 2: Warm the dairy and eggs

Warm the milk to 105–115°F (just warm to the touch). Crack the eggs into a medium bowl and let them stand 5 minutes to lose their chill if needed. Warmer liquids help the batter rise quickly.

Step 3: Make the batter

Whisk the warm milk and eggs together until frothy. Add the flour, salt, and optional sugar. Whisk until mostly smooth with a few small lumps remaining. Whisk in the melted butter. The batter should be pourable, like heavy cream.

Step 4: Rest the batter while the pan heats

Let the batter stand at room temperature for 20 minutes. This relaxes the gluten and hydrates the flour for taller, more tender popovers. Use this time to prep your serving items and gather the butter, jam, and egg ingredients.

Step 5: Grease the hot pan and fill

Carefully remove the hot pan. Working quickly, brush each cup with melted butter or add a small puddle (about 1/2 tsp per cup) of neutral oil. Immediately pour batter into each cup, filling 1/2–2/3 full. Return the pan to the oven.

Step 6: Bake in two stages (no peeking)

Bake 20 minutes at 450°F (230°C). Without opening the oven, reduce the temperature to 350°F (175°C) and bake 15–18 minutes more, until deeply golden and very tall. In the final 2 minutes, quickly pierce each popover with the tip of a knife to release steam; this keeps the shells crisp.

Step 7: Make soft-scrambled eggs and serve hot

While the popovers finish, whisk 4 eggs with salt. Melt 1 tbsp butter in a nonstick skillet over low heat. Add eggs and cook slowly, stirring with a spatula, until small, custardy curds form, 3–4 minutes. Remove from heat slightly underdone; the residual heat will finish them. Stir in chives and pepper if using. Unmold popovers immediately, split, and serve with salted butter, jam, and soft-scrambled eggs.

Pro Tips

• Use a hot pan: Preheating the pan for 10 minutes is the single best way to guarantee a lofty rise.
• Warm ingredients = better lift: Milk at 105–115°F and room-temperature eggs create steam fast.
• Fill correctly: 1/2–2/3 full is the sweet spot; overfilling can prevent the hollow centers.
• No peeking: Opening the oven early collapses popovers. Wait until the final minutes to vent.
• Oil for release, butter for flavor: Grease cups with oil if sticking is a concern, then brush baked popovers with melted butter for flavor.

Variations

• Gruyère and Pepper: Add 1/2 cup (45 g) finely grated Gruyère and 1/2 tsp freshly ground black pepper to the batter. Expect a slightly shorter but ultra-savory popover.
• Cinnamon-Sugar Dessert: After baking, brush popovers with melted butter and toss in a mixture of 3 tbsp sugar and 1 tsp cinnamon. Serve with jam or honey.
• Chive-Parmesan: Sprinkle 1 tbsp finely grated Parmesan into each greased cup before adding batter, and fold 2 tbsp minced chives into the batter.

Storage & Make-Ahead

Popovers are best within 10 minutes of baking. To store, cool completely and keep in a paper bag or loosely covered container at room temperature for up to 1 day, or freeze up to 2 months. Re-crisp at 350°F (175°C) for 5–8 minutes (10–12 minutes if frozen, no thaw). Batter can be mixed up to 24 hours ahead; refrigerate covered, then bring to room temperature and whisk briefly before baking. Soft-scrambled eggs are best made just before serving.

Nutrition (per serving)

Approximate per popover (without toppings): 160 calories; 7 g fat; 16 g carbohydrates; 6 g protein; 200 mg sodium. Add about 90 calories for 1 tbsp salted butter, 50 calories for 1 tbsp jam, and 90 calories per soft-scrambled egg.