Directions:

1. Combine eggs, salt, and sugar in mixing bowl. Blend well on medium speed. Add milk and mix well. Lower speed and add the flour. Mix thoroughly and scrape the sides of bowl if needed. Add the oil and mix for approximately. 20 seconds. * Chill batter up to two days ahead.
2. Pour mixture into well-greased and oiled popover pan ** filling each cup 2/3 full.
3. Bake at 350 degrees for 40-45 minutes. If you have a convection oven lower heat by 25 degrees and cook for 35 minutes. Popovers are done when the egg yellow color of the batter turns an even brown, if you take the popovers out too early they will collapse quickly.

Chef Notes: * The batter can be made up to two days ahead. This allows the batter to rest and helps to ensure a better product. Batter will appear to have foam on top when you use it, simply rewhip the batter with a hand whip before using. ** To season a pan, simply preheat the pan in the hot oven. When you are ready to cook the popovers take the pans out of the oven and while still hot brush the inside of the cups using a pastry brush with a mixture of ¼ cup flour and ¼ cup cottonseed oil. Thoroughly coat the surface of the pans and drain off any excess oil. Now you are ready to fill each cup 2/3 full with the popover batter. The oiling of the pan with flour and oil helps the popover to rise evenly without sticking to the side of the pan.