At Christmas I made yorkshire pudding. (eggs, flour, milk in hot fat in a pan) Normally it
puffs up and gets all crunchy and brown on the top parts and the thicker parts chewy. This
time I had a brown chewy mess. Tasted good but looked very sad. At the time I thought
I must have done something wrong. Well I also make a puffed oven pancake. Very similar
ingredients cooked in hot melted butter. It puffs up the same way. Only mine are now
coming out flat. Then this week I made popovers. Same thing. No puff. We only started
getting our own fresh eggs this past November.
What is going on???? Are the eggs too fresh? Any ideas?
Thanks!
puffs up and gets all crunchy and brown on the top parts and the thicker parts chewy. This
time I had a brown chewy mess. Tasted good but looked very sad. At the time I thought
I must have done something wrong. Well I also make a puffed oven pancake. Very similar
ingredients cooked in hot melted butter. It puffs up the same way. Only mine are now
coming out flat. Then this week I made popovers. Same thing. No puff. We only started
getting our own fresh eggs this past November.
What is going on???? Are the eggs too fresh? Any ideas?
Thanks!