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Ingredients
- 4 large, fresh eggs, measured
- Equal quantity of milk to eggs
- Equal quantity of all purpose flour to eggs
- Pinch of salt
- 2 tbsp lard, beef drippings or vegetable oil
Details
Servings 6
Preparation
Step 1
Heat the oven to 450 degrees.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. whisk thoroughly with an electric mixer. let stand 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using electric mixer to create a lump free batter resembling thick cream.
Let the batter rest for a minimum of 30 minutes,longer if possible (up to 2 hours).
Place a pea-sized piece of lard in each muffin section and heat until the fat is smoking. give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown (approx. 20 minutes). Repeat the last section until all batter is used up.
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