Place eggs in mixing bowl; add milk, flour and salt. Beat 1 ½ minutes with beater. Add oil; beat 30 seconds more. (Don't over beat.) Fill 6 to 8 well-greased custard cups ½ full. Bake in very hot oven (475) for 15 minutes. Reduce to 350 and bake 25 to 30 minutes longer or till browned and firm. A few minutes before removing from oven, prick with a fork to let seam escape.
If you like popovers dry and crisp, turn off oven and leave popovers in oven 30 minutes with door ajar
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