Ingredients:

  • 200g all-purpose flour
  • 3 large eggs
  • 225ml whole milk
  • 0.5 tsp fine sea salt
  • 60ml beef drippings, lard, or vegetable oil

Instructions:

  1. Whisk the eggs. Beat 3 large eggs in a bowl until they are frothy and pale.
  2. Sift the flour. Gradually sift 200g all purpose flour and 0.5 tsp fine sea salt into the eggs.
  3. Incorporate the milk. Slowly pour in 225ml whole milk while whisking constantly. Whisk until the batter is the consistency of heavy cream.
  4. Hydrate the batter. Let the mixture rest at room temperature for at least 1 hours. Wait until bubbles form on the surface.
  5. Preheat the oven. Set your oven to 425°F (220°C). Place 1 tsp (totaling 60ml across 12 holes) of beef dripping or oil into each muffin cup.
  6. Searing heat check. Slide the tin into the oven for 10 minutes until the fat is shimmering and wisps of smoke appear.
  7. The sizzling pour. Carefully pull the rack out and quickly pour the batter into the center of each hole, filling them about halfway. Listen for the immediate, aggressive sizzle.
  8. The No Peep bake. Bake for 20 minutes. Do not open the door until they are deep mahogany and towering.
  9. The final crisp. Turn the oven off and let them sit for 2 more minutes with the door slightly ajar. Touch the tops to ensure they feel firm and hollow.