It’ll deflate soon after being taken out of the oven, which means it’s time for the lemon and sugar.
Puffy Eggs with Lemon and Sugar
8″ cast iron skillet (if no small skillet, could use a loaf pan or tiny pyrex dish)
1 tbsp butter
1 tbsp flour (white or whole wheat)
1/4 cup milk (whole preferred)
dash of salt
fresh lemon juice (plus the inner flesh, and some rind if you wish!)
icing sugar (table sugar if you’re in a pinch)
Heat the oven to 400. Add butter to cast iron skillet, put skillet in oven to melt butter and warm skillet. In a bowl, add eggs, flour, milk and salt. Whisk or blend well. Once oven reaches 400, take skillet out, be sure the butter is well spread across skillet including the sides. Pour egg mixture into pan. Bake for 20 mins.
When you take it out, it will be beautifully puffy! Like a dome. Once it deflates (and it will), squeeze fresh lemon all over it and dust icing sugar through a sieve. But just a very light dusting.
Double it to feed more.