What causes popovers to rise so much?

  • What causes popovers to rise so much? Mien

    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.

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