Popovers

I recently had to develop a popover recipe and I have to say, there's not much to develop.
The ratio is 2/4/2: 2 cups flour, 4 eggs, 2 cups milk. Want more? 4 cups flour, 8 eggs, 4 cups milk. I read about slight variations (melted butter, leavening, leave the pans cold, get them hot, start them at a high temp, reduce to low)--they were kind of too many. In the end simplest is best (add 1 teaspoon salt to the 2/4/2 recipe, and I bake at 375 for 50 minutes until REALLY golden brown, although your mileage may vary), but I did learn these things while I baked about 6 batches in the past few weeks:

• --do not overmix
• --a hot pan is good
• --do NOT overfill. I made a few batches where I filled the cup nearly full. I think this doesn't give the batter a "wall" to climb to help the popovers pop.
• --Absolutely, positively do NOT open the door while these bake.
• --Really let them bake until they are dark golden and crusty. Underbake them and they will collapse in on themselves.

One batch I could even SEE them prickling to pop right before my eyes. It was like watching time lapse photography.
I added some Jarlsberg cheese to the batch in the oven now...the photos aren't great because, as noted, I can't open the oven.

But the end shots? Mmm. Eat 'em hot.