In a large mixing bowl, whisk together 4 large fresh eggs and 1 cup of whole milk until well combined and frothy. Let the batter sit at room temperature for 1 hour.

After your batter has rested, add 1 cup of all-purpose flour and 1 teaspoon of kosher salt. Blend until smooth with no lumps remaining.

Preheat your oven to 450°F (230°C) and grease two 6-cup popover pans or a 12-cup muffin pan with non-stick spray.

Fill each cup with about 2 teaspoons of vegetable oil or beef drippings. Heat in the oven for 5-10 minutes until the oil is smoking hot.

Quickly remove the pans from the oven. Whisk the batter one last time and pour it into each cup, filling halfway.

Immediately return the pans to the oven and bake for 15 minutes without opening the oven door.

After 15 minutes, reduce the oven temperature to 400°F (200°C) and continue baking for an additional 20 minutes.

Observe your Yorkshire pudding; it should be puffed up and golden brown. Let cool for a minute on a wire rack and serve immediately.