Parmesan Popovers

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I read the reviews and remembered that Giada said NOT to open the oven when baking them. I did everything perfectly and they came out puffy and beautiful looking but they tasted like microwaved eggs. I was very dissappointed.

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i don't know where's my mistake.........i didn't open the oven until 25 minutes pass, and my popovers was gorgeous, but instantlly they went flat and taste like egg

help.......please!!

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I saw them on the show and made them right away. I can't believe how little preparation comes in to do them, even without a mixer. Easy to cook, both in small muffin pans and bigger ones. I keep on making them every time I'm out of bread. Thank you Giada!

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These are magnificent! Giada has never disappointed me! And to all of you that say "mine didn't pop" have you ever made popovers before? YOU CAN'T OPEN THE OVEN UNTIL THEY ARE DONE!! If you open the oven door, they fall. It doesn't need bakings soda or powder. I also made it with the Steak, Penne and Arugala salad FANTASTIC and truly a perfect picinic! Matched with some red wine, DEVINE!

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Saw them on the show and they looked great.. But when I made them they never popped up and they tasted like spongy eggs.

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I used skim milk instead of whole, and substituted dried parsley and just a few elements of the herbs de provance. They had a nice savory flavor and they popped just fine! Reminded me of the Yorkshire pudding we have a Christmas, but with an Italian twist.

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Wow. Now these are on my favorite list! Totally amazed at how simple. Everybody raved about these. I will be making this recipe often.

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I thought these were really good. If I did it right they would have come out a lot better for me but I kept opening the oven to check them and I thought I should lower the cooking temp because I was using a regular muffin tin instead of a mini one. Also, it was raining when I made them, so all those things combined made mine deflate and become really dense. But otherwise they were really delicious and I think that people should not be hard on Giada, not everyone's tastes are the same, she's not "slacking" as some have said, you just don't have the same tastes as she does. Use the method and different flavors that your pallet likes and maybe you'll enjoy them more.

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They never popped up and they tasted like pure egg. We threw the whole pan away. These are completely disappointing.

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This recipe was easy to make; I even halved it to make 1 instead of 2 dozen. It was a great "side dish" to complement Giada's melon/prosciutto (chilled soup.