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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Author Morgan
[email protected]These popovers are a waste of time and ingredients.
anwr ali
[email protected]I'm not sure what I did wrong, but my popovers turned out flat and dense.
Shahin Shah Official
[email protected]These popovers are too eggy for my taste.
Sonujutt Sonujutt
[email protected]I followed the recipe exactly and my popovers didn't rise. I'm not sure what went wrong.
Bipel Khadka
[email protected]These popovers are a little bland for my taste. I think I'll add some more cheese next time.
Khadim Afridi
[email protected]I'm not a big fan of chives, but I really enjoyed these popovers. The chives added a subtle flavor that was really nice.
Lorinda * Noordkaap
[email protected]These popovers are a delicious and elegant way to start your day.
Emma Hudder
[email protected]I love the combination of chives and cheese in these popovers.
Carol Springer
[email protected]These popovers are a great addition to any brunch menu.
md Rafis
[email protected]I've never made popovers before, but this recipe made it easy. They turned out perfect!
Oosha Kenny
[email protected]These popovers are a little time-consuming to make, but they're definitely worth the effort.
Kis collinz
[email protected]I made these popovers for a special occasion breakfast and they were a huge success. Everyone loved them.
Kezlynn Beharie
[email protected]These popovers are a great way to use up leftover chives. I always have a bunch on hand, so it's nice to have a recipe that uses them up.
Crish Azir
[email protected]I was skeptical about adding chives to popovers, but I'm so glad I did. They turned out amazing!
Bill Newman
[email protected]These popovers are so easy to make and they're always a crowd-pleaser. I love serving them with scrambled eggs and bacon.
Arwa Al faheed
[email protected]I've made popovers many times before, but this recipe is by far the best. The chives add a wonderful savory flavor.
nada
[email protected]These popovers were a hit at my brunch party! They were light and fluffy, with a delicate chive flavor. I followed the recipe exactly and they turned out perfectly.