In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray-coated or greased popover pan, muffin cups or 6-ounce custard cups half full. Bake in preheated 425° oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is, or fill with Eggs Goldenrod.
(Makes 1 dozen)