• Preheat the oven to 450°F and position the oven rack on a lower shelf. (See Kelly’s Notes.)
• Place the eggs in a bowl of hot water for 10 minutes.
• Generously grease a standard 12-cup muffin pan all over (including the areas around the cups) with unsalted butter.
• In a large bowl, whisk together the eggs, milk and salt until the mixture is well combined. Add the flour and continue whisking until the mixture is frothy. (There shouldn’t be any large lumps.)
• Quickly whisk in the melted butter until combined then divide the the batter among the muffin cups, filling them 2/3 to 3/4 full.
• Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake the popovers for an additional 10 to 15 minutes, until they're a deep, golden brown. (See Kelly's Notes.)
• Remove the popovers from the oven, release them from the pan and serve immediately.

Kelly’s Notes:

• It's important that the oven rack is positioned so that the fully baked popovers rise about halfway up the oven. If you place the rack too high, the tops of the popovers will burn as they rise.
• The oven temperature is also very important. So when in doubt, use a separate (and very accurate!) thermometer to ensure your oven is exactly 450°F and then 350°F.
• If the popovers are browning too quickly, place an oven rack at the top of the oven and place a baking sheet on top of the rack to shield the popovers from the direct heat.
• Popovers really are best when fresh from the oven. However, if you need to make them ahead, simply place them on a baking sheet and re-warm them in a 350°F oven for about 5 minutes.
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