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Crack 3 eggs into a liquid measuring cup to check the volume. Measure out that exact same volume for both the flour and milk.
Whisk the eggs and flour until completely smooth, then whisk in the milk until it flows like loose whipping cream. Rest the batter for at least 2 hours (or overnight in the fridge).
Preheat the oven to 450°F (fan OFF). Place an empty muffin pan on a baking sheet and heat for 10 minutes. Add 2 tbsp of oil/drippings into each well and return to the oven for another 10 minutes until lightly smoking.
Whisk the salt into the batter. Swiftly pull the pan out and fill each cup ½ to ⅔ full without dripping on the rims.
Bake at 450°F for 10–12 minutes until they shoot up, then drop the oven to 350°F for 10–12 minutes to set the structure. (No opening the door!)
Move straight to a wire rack so the bottoms don’t steam, and serve immediately with plenty of gravy.