Preheat the oven to 450°F. Grease 6 muffin tins, or 6 popover tins.
In a medium bowl beat the eggs until blended with a whisk. Add the milk and blend well. Add the flour and salt and beat until the batter is just blended. Pour the batter into the popover or muffin tins filling them 3/4 full.
Bake the popovers without opening the oven for 15 minutes, then (don't open that oven! ) lower the heat to 350°F and continue baking the popovers for another 15 to 20 minutes or until they are puffed , hollow inside, and a rich golden brown.
Serve warm, with jelly or jam and butter.
Notes
Make sure the milk and eggs are at room temperature before starting. If you need to rush things along, you can do two things. Warm the milk slightly in the microwave until it reaches room temp. And submerge the eggs in a bowl of warm water for 10 minutes before you crack them
Do not open the oven until the popovers are fully baked! After the popovers bake at 450 degrees for 15 minutes, lower the oven temp to 350 degrees without opening the door, and continue baking for another 15 to 20 minutes until you can see that they have risen and turned golden brown.
Cooked popovers can be simply split and buttered, or are great served with soups, and can be filled with stews or drizzled with gravies or sauces.