Jordan Pond House Popovers

2 large eggs

1 cup whole milk

1 cup bread flour

pinch of salt

pinch of baking soda

SG Tip: a pinch is about 1/16th of a tsp. It is the amount that you can pinch between your thumb and index finger.

Preheat oven to 425 degrees.

Grease a regular muffin tin pan very well all over.

Beat eggs at high speed in an electric mixer until thickened and lemon colored, about 3 minutes. On the slowest speed add very slowly 1/2 cup of milk. Beat until well mixed. 

Sift and measure flour, salt and soda. Add the dry ingredients slowly to the egg mixture. When mixed, stop the mixer and scrape down the sides of the bowl with a spatula. Turn the mixer on medium speed and slowly add the milk; beat 2 minutes. Turn the mixer on the highest speed and beat for 5-7 minutes. Batter should be smooth and the consistency of heavy cream.

Strain batter through a sieve and fill EVERY OTHER muffin tin cup to the top.

Bake the popovers on the middle of the oven on the middle rack for the first 15 minutes WITHOUT OPENING THE DOOR reduce the temperature of the oven to 350 degrees and bake for 15- 20 minutes longer. 

Serve immediately with butter and strawberry jam!