On Mon, 30 Apr 2012 13:10:36 -0500, Hell Toupee >
wrote:

> On 4/27/2012 10:47 AM, Nancy2 wrote:
> > On Apr 23, 9:14 pm, "Christopher > wrote:
> >> "z > wrote in message
> >>
> >>
> >> I'm not crazy for popovers either. Kind of soggy.
> >>
> >
> > You don't know how to make them drier, then. After they have baked,
> > you put a slit in the top or side, or just open them, and leave them
> > in a warm oven to dry the insides. Myself, I like the eggy insides.
>
> If you don't like the soggy insides of popovers, adjust the recipe a
> bit to make them all outsides and no middle.
>
> Egg whites have a drying effect, so replace the whole eggs with egg
> whites. Also replace the all-purpose flour with bread flour. This
> produces a popover that is all shell - and a deliciously crunchy,
> crispy shell.
>
> You can do the same with your cream puff or eclair batters if you
> prefer those to be more crisp as well.

Oh, I might even try it sometime... not that I've had any problem with
the regular kind, but thanks!

--
Food is an important part of a balanced diet.