Step 1

In a large bowl, whisk the eggs until well combined. Gradually whisk in the milk. Add the flour and salt, then whisk until just combined; do not overmix. Whisk in the melted shortening. (If desired, for easy pouring, transfer the batter to a 1-quart liquid measuring cup.) Cover and let stand at room temperature for at least 30 minutes or up to 2 hours.

Step 2

About 20 minutes before baking, heat the oven to 400°F with a rack in the middle position. Using shortening, lightly coat a 6-cup nonstick popover pan or the 10 outer cups of a 12-cup nonstick standard muffin pan (leave the center 2 cups uncoated, as they will not be used). Dust the cups with flour, then tap out the excess.

Step 3

Gently stir the batter to recombine, then divide it evenly among the prepared popover or muffin cups. Bake without opening the oven door until the popovers are well risen and deeply browned, about 45 minutes (the timing is the same for large and small popovers). Working quickly, open the oven door and, using a wooden skewer, poke a hole in each popover. Close the oven door and bake for 1 minute.

Step 4

Remove the pan from the oven. Using tongs, immediately and gently transfer each popover to a wire rack. Serve warm or at room temperature.