[gracie]

Ok it may be my cooking but I was wondering if using day old eggs could have anything to do with doughy yorkies. I don't make them that often but have done so a few times over Christmas and have had the problem every time. Tried using less flour but looking at them in the oven they look like they are struggling again. I have never had this problem in the past and was wondering if it could be too fresh eggs. I have no logic behind this it's just the only thing that I am doing different than before

[joyfull]

I never have a problem making Yorkies with fresh eggs 

[tosca100]

More likely that your batter is too thick or the temperature of the fat in the tin is not hot enough. I make mine with one egg to each heaped tablespoon of plain flour, pinch of salt and enough milk and water mix so it resembles good double cream (two thirds milk to third water-ish) Don't over mix. The fat in the pan/muffin tin should be extremely hot so you get an instant reaction. Different brands of flour give different results.

And I sometimes make doughy ones too! Dunno why.

[Ice]

I never have a problem making Yorkies with fresh eggs 

Me neither.

[gracie]

I use a pampered chef tin so no fat and today's I reduced the flour right down and I have only ever used water as its how I was taught and previously only have had really big crispy yorkies. Todays were ok and came out of the tin a treat but just not crispy. Wonder if I'm using a different brand of flour, though I have never been particular about it before. Plates are clean so shouldn't worry really

[joyfull]

for a good yorky you need fat (lard, beef fat or goose fat ideally) and you need to get it very hot (it should be smoking) 

[Ice]

for a good yorky you need fat (lard, beef fat or goose fat ideally) and you need to get it very hot (it should be smoking) 

I'll second that and also Brian Turner's recipe.  :blink:  Probably not for someone on a low fat diet though.

[tosca100]

I use sunflower oil'

[Ice]

Yep, sunflower oil works too, but it hasn't got the flavour of lard or dripping, (or the saturated fats)

[joyfull]

I agree the Brian Turner recipe works everytime 

[Ice]

Funny, I fancy a yorkshire pudding now.

Back on topic.

[New shoot]

I mix the eggs with the liquid and let that stand for 15 mins or so, before whisking in the flour and seasoning and pouring into a smoking hot tin of sunflower oil.

Again, this is just the way I was taught and there is probably no logic to it, but it works for me   

and norty Tosca - more drool inducing food pictures 

[kegs]

I use sunflower oil'

I want that - and I want it now!   

[VickyW]

I did toad in the hole tonight and tried a way I'd heard on tv.
I weighed the eggs and then added the equivelent weight in milk and flour, worked well, used hot fat but was a bit too greasy for me, will try in the pampered chef baker next time.

[snowdrops]

Being from Yorkshire I find this thread very amusing & informative so many ways of making the yorkshires,I just bung it all in & whisk it all up,sometimes I let it rest in fridge or not & then bung 'em in a hot oven in a tray that is kept just for that purpose & never washed. Werks for me.