- 4 Whole Eggs
- 7pc Egg Whites
- All purpose flour (Sieved through a fine strainer until very light)
- Salt & Pepper
- Lea & Perrins Sauce
- Fresh Milk
- Crack the 4 whole eggs into a large bowl.
- Separate the egg whites from the yolks of the other 7 eggs; this is accomplished better if the eggs are taken chilled straight from the fridge.
- Crack the eggs in to your bare hand and open your fingers ever so slightly allowing the whites to slip through leaving just the yolk in your hand. Place aside the yolk for another purpose and keep the 7 whites.
- Add the 7 separate whites to the 4 yolks in the large bowl.
- Whip all of the yolks and egg whites until they are all mixed together very well.
- After they are nicely whipped together, add bit by bit the finely sieved flour and whisk with a coarse whisk until the mixture becomes very stiff but smooth and until your arm is tired and you are unable to mix it anymore.
- Slowly add the fresh milk bit by bit until the mixture becomes loose.
- Dip your finger into the mixture, the mixture should run off the finger and not cling, but should be thick enough to coat the finger.
- The finger should be coated, however the finger should be easily visible through the mixture and the mixture should run off easily.
- Season the mixture with the salt, pepper and Lea & Perrins Sauce.
- Let the mixture sit in the bowl and “rest” for at least an hour and then strain to ensure there are no lumps.
The Cooking process:
- Whilst the mixture is “resting” take a Yorkshire pudding or muffin tray and fill the compartments full of vegetable or any other low cholesterol oil.
- Place the tray with the full compartments into a hot oven 375°C.
- When the tray is smoking hot, take the tray out and pour most of the oil out of the tray leaving about ¼ inch of hot oil in each compartment.
- Pour the rested mixture into the hot oiled compartments until the compartments are about ¾ full.
- Place the hot tray with the mixture back into the hot oven.
- The mixture will start to rise after about 10-15 minutes and will shoot up like a soufflé.
- After 15 minutes when the mixture starts to shoot up, open the oven ever so gently and turn around the tray so that the front puddings are now at the back. Close the oven as gently & slowly allowing no draft and no heat from the oven to escape.
- With this process it will ensure that the puddings are cooked evenly.
- When the puddings look golden brown in color and look almost cooked, turn the oven right down and finish cooking slowly to ensure that they are cooked well through to the middle so that they will not sink after taking them out of the oven.
- When cracking and separating the yolks from the whites, if you do not like to use your hand, the egg shell is another container suitable to separate them.
- It is very important that the muffin tins are VERY HOT before adding the mixture to ensure that they cook instantly and seal around the edges of the tins. This will allow the mixture inside the middle of the tins to rise very quickly without any problems sticking to the outside of the tins as the other mixture has already stuck there.
- The Egg whites will help the puddings rise very quickly as they are very light and the yolks will serve as the pudding portion of the recipe.
- When mixing the yolks and the whites together it is very important to whip the eggs as much as you can trapping plenty of air inside the mixture, when the mixture gets hot, the air trapped inside will rise taking the mixture with it.
- The flour must be sieved very well so that it is very light, offers little resistance and does not stop the mixture from rising.
- The lighter everything is the quicker and higher the mixture will rise.