With a mother-in-law who hails from the North of England I am well aware that when I make Yorkshire puddings my method is scrutinized. Luckily I have been assured by the master of such delights that my method is correct. First put in the flour, then the egg then the milk – any other way (as in putting the milk before the egg) just does not work! OK, it may sound silly, but I would never consider doing it any other way.
Can other methods work, or is this the only one which will give good results?
Best Answer
People for decades have been convinced that there's one "right" way to make Yorkshire Puddings. The reality is that most if not all of these "tricks" are either unnecessary or outright hurt the outcome.
Kenji over at Serious Eats went a bit bonkers and tried out just about all of the different methods and has summarized it in an article which is paired with his "best Yorkshire puddings" recipe.
While testing the order of adding milk and eggs to flour actually wasn't one of the things he does, the first step of his recipe is to simply mix together the flour, eggs, and milk (plus a tablespoon of water and some salt) - all simultaneously.
If you're really interested in Yorkies, I strongly suggest you read his article and consider trying the recipe out for yourself. If you want a summary, I've created a shorter version of it in an answer on this previous question.