Whisk eggs, flour, milk, water and salt in a medium bowl until smooth. Let batter rest at room temperature for at least 30 minutes.
Adjust oven rack to center position and preheat oven to 450°F.
Divide drippings (or other cooking fat) evenly between 12-well standard muffin pan (~1 teaspoon each).
Place muffin pan in the preheating oven until fat is sizzling hot.
Remove pan from oven and pour batter evenly in each well. The wells should be filled ~½ way.
Return pan to oven. Bake ~25 minutes, but watch it toward the end. The puddings should have ~quadrupled in volume, be deep brown in color, crispy, and sound hollow when tapped.
Nutrition
Nutrition Facts: Servings: 4; Amount per serving: Calories 856; Total fat 15g 23%; Saturated fat 5.4 27%; Cholesterol 100mg 33%; Sodium 667mg 28%; Carbohydrates 133g 44%; Fiber 11g 80%; Sugars 6.6g 13%; Protein 51g 102%; Based on DV of 2000 calories per day
