Egg Foods Not Puffing Up

[france]

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!

 

[3goodeggs]

Fresh may be the problem. Let the eggs set out on your counter a couple of days and see if that works. I keep one carton of eggs stuffed in the back of the refrigerator that everyone knows not to eat, because they are my cooking eggs. But to tell you the truth, I think it is sun spots or something, because this month has been kitchen disaster month. I'm getting to were I am afraid to make rice. I went from Christmas baking superstar to has been.
I hope it starts to work out better for you.

 

[cassie]

According to my cookbook really fresh eggs do not make full volume when beaten like for merangues and such. Maybe there is a problem with other things too. Try letting them set is the fridge for a few days before you use them and see if it makes a difference.

 

[cassie]

Oh. And the book also says is is better if eggs are room temperature before using.

 

[pips&peeps]

The batter for yorkshire pudding should be cold and put into a hot pan when cooked.

 

[TammyTX]

If you have only been getting eggs for a couple of months then they are pretty small. Are you compensating for the small eggs by using more?

You might need to use a scale and weigh out your eggs. I think a large egg is 50 grams (no shell).....but don't quote me on that, check the 'net.