I recently made popovers and I knew they would 'pop over'. Yet, I was surprised they came that high. I'm curious how this is possible, since there is no yeast, baking powder, self-rising flour, beaten egg whites...
I think it's because of the egg, but I'm not sure. So, can somebody explain this?
There is a lot of water in the milk. The high heat turns the water into steam. The egg and flour contains proteins and gluten that forms a "net". The steam can't escape without pushing the net upwards. This makes the dough rise.
It helps that the container is a narrow cylinder.
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
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