In a medium bowl vigorously whisk together the eggs and milk until combined and a homogeneous mixture forms, about 1-2 minutes.
Whisk in the flour and salt until combined and no flour pockets remain. Refrigerate the batter for at least 1 hour or up to overnight.
Move the oven rack to the middle position and preheat to 425 degrees F. Add 1/2 tablespoon of melted butter or beef drippings to each cup of a 12-cup muffin tin.
Place the muffin tin in the preheated oven for 4 minutes. Then, moving quickly, remove the muffin tin from the oven and fill each muffin cup 3/4 of the way full with batter.
Place the muffin tin back in the 425-degree oven and bake for 15 minutes. Then, reduce the oven temperature to 350 degrees F and bake for an additional 15-20 minutes or until the Yorkshire puddings are golden brown in color.
Puncture each pudding with a wooden skewer, and then remove them from the pan and let them cool slightly on a wire rack. Serve warm.