Creating the Batter: In a medium-sized bowl, mix the eggs, flour, milk, water, and salt. Whisk until you achieve a smooth consistency. For optimal results, let this batter rest at room temperature for a minimum of 30 minutes. If time allows, transfer the batter to an airtight container and refrigerate for up to 3 days or overnight. Make sure to take it out while preheating the oven.

Prepping the Oven: Position your oven rack to the center and set the temperature to 450°F (230°C). Split your chosen fat (drippings, lard, shortening, or vegetable oil) between two 8-inch oven-proof skillets or pans. You could also opt for two 6-slot popover tins, a 12-slot standard muffin tin, or a 24-slot mini muffin tin. Place them in the oven to heat until the fat starts to smoke, roughly taking 10 minutes.

Pouring the Batter: Once the pans or tins are sufficiently hot, evenly divide the batter among them. If using popover or muffin slots, they should be 1/2 to 3/4 full; for pans, about 1/4 full. Promptly return them to the oven.

Baking to Perfection: Bake until the Yorkshire puddings rise approximately four times in size, turning a rich shade of brown and emitting a hollow sound when tapped. The smaller puddings will likely be done in 15 minutes, while the larger popover or skillet-sized puddings may take closer to 25 minutes.

Serving or Storing: Serve immediately for best taste. If planning to consume later, let them cool completely, store in a sealed freezer bag, and freeze. They can last up to 3 months and can be reheated in a toaster oven before serving.