Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Okanagan, I assume you kept the popover batter in the fridge over night. Did you bring it to room temp then? They look wonderful. I will try the overnight method.
Weinoo, beautiful beans and salad.
Scamhi, ohhhhhh that egg is perfect.
More oysters 
Oyster stew (with a bit of crab and shrimp thrown in). Put a bit of spinach in, too, cause I'm rebellious like that.
Okanagan, I assume you kept the popover batter in the fridge over night. Did you bring it to room temp then? They look wonderful. I will try the overnight method.
Weinoo, beautiful beans and salad.
Scamhi, ohhhhhh that egg is perfect.
More oysters
Oyster stew (with a bit of crab and shrimp thrown in). Put a bit of spinach in, too, cause I'm rebellious like that.
Okanagan, I assume you kept the popover batter in the fridge over night. Did you bring it to room temp then? They look wonderful. I will try the overnight method.
Weinoo, beautiful beans and salad.
Scamhi, ohhhhhh that egg is perfect.
More oysters
Oyster stew (with a bit of crab and shrimp thrown in). Put a bit of spinach in, too, cause I'm rebellious like that.
Okanagan, I assume you kept the popover batter in the fridge over night. Did you bring it to room temp then? They look wonderful. I will try the overnight method.
Weinoo, beautiful beans and salad.
Scamhi, ohhhhhh that egg is perfect.
More oysters
Oyster stew (with a bit of crab and shrimp thrown in)
