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!