Heat oven to 450°.
Crease 6 deep custard cups or 8 muffin cups.
With rotary beater, beat eggs slightly.
Add milk, flour and salt; beat just until smooth.
Do not overheat Fill custard cups 1/2 full, muffin cups 3/4 full.
Bake 25 minutes; reduce oven temperature to 350° and bake 15 to 20 minutes longer or until golden brown.
Remove popovers immediately; cut small slit in side of each to allow steam to escape.