Method

• 1.
  Sift flour and a pinch of salt into a large bowl. Make a well. Gradually whisk in eggs, egg white and milk until mixture forms a smooth batter. Chill for at least one hour (or for best results, overnight). Re-whisk batter before baking and transfer to a jug.
• 2.
  Preheat oven to 220C.
• 3.
  Divide oil evenly among holes of a 12-hole (1/3-cup-capacity) muffin pan and heat in oven for 3-4 minutes or until at smoking point. Carefully divide batter among holes and bake for 20-25 minutes or until puffed and golden. Serve immediately.