In a large mixing bowl, whisk the eggs and milk together until fully combined and smooth, approximately 20 seconds. In a separate bowl, whisk the flour and salt until evenly mixed. Gradually add the flour mixture to the egg mixture, whisking just until the flour is incorporated and a smooth batter forms, about 30 seconds. Do not overmix. Cover the bowl with plastic wrap and let the batter rest at room temperature for a minimum of 1 hour, or up to 3 hours, to allow the ingredients to fully hydrate.

Preheat the oven to 450°F (232°C). Once the batter has rested, whisk in 1 tablespoon of hot drippings until the batter becomes frothy and slightly bubbly, approximately 30 seconds. Transfer the batter to a large liquid measuring cup to facilitate easy pouring.

Measure 1/2 teaspoon of the remaining 2 tablespoons of drippings into each cup of a standard 12-cup muffin pan. Place the muffin pan in the preheated oven and allow the drippings to heat for approximately 3 minutes, or until the fat is very hot and begins to smoke lightly.

Working swiftly and carefully, remove the muffin pan from the oven. Close the oven door to maintain temperature. Immediately pour the prepared batter evenly into the 12 muffin cups, filling each cup about two-thirds full. Return the pan to the oven without delay.

Bake the puddings at 450°F (232°C) for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10 minutes, or until the puddings are deeply golden brown and fully puffed.

Remove the pan from the oven and pierce the side of each pudding with a skewer to release steam and prevent collapse. Carefully lift each pudding from the muffin tin using a dinner knife or clean hands. Serve immediately while hot and crisp.