Place the uncracked eggs in a bowl and cover with about 1 cup of warm water. (Use warm tap water that feels comfortably warm to the touch but not hot.) Let sit for 10 minutes.

Preheat oven to 450°F (230°C). Place the oven rack in the bottom position of the oven. Grease a 12-cup standard muffin pan, making sure to grease the areas between the cups as well so that the tops of the popovers don't stick to the pan.

Once the oven is preheated, crack the warmed eggs into a large bowl. Add the milk and salt, and whisk until thoroughly combined.

Add the flour and seasoning at once to the egg mixture. Whisk until the mixture is frothy. You should see little bubbles on the surface of the mixture. A few small lumps in the batter are okay. The batter will be thin.

Working quickly, stir in the melted butter.

Transfer the batter to the prepared pan, filling each muffin cup about 2/3 full.

Bake for 20 minutes. Without opening the oven door, reduce the oven temperature to 350°F. Continue baking for 10 to 15 minutes, or until the popovers are a deep, golden brown.

If serving immediately, insert the tip of a knife into the top of each popover to release steam. If you aren't serving the popovers immediately, you may want to bake them an additional 5 minutes to help them keep their shape. If necessary, place another oven rack near the top of the oven and place a baking sheet on top to keep the popovers from browning too much.