Place the eggs, flour, salt, milk and melted butter in a blender, cover and blend for 30 seconds at medium speed until smooth. Scrape the sides with a rubber spatula and blend again. Cover the batter and set aside for up to 4 hours at room temperature, or chill overnight. Preheat the oven to 220°C. Using ½ tablespoon of shortening for each, grease 6 x 400ml ovenproof ramekins and place in the oven for 5 minutes or until super-hot. Pour the batter into the ramekins and bake for 15 minutes. Reduce the oven temperature to 180°C and bake a further 5–10 minutes until the edges are puffed and golden. Remove from the oven and serve immediately. SIMON SAYS: To test whether eggs are fresh, place them in a bowl of cold water. A really fresh egg will sink to the bottom and lay on its side. Older eggs will stand upright in the water and really old eggs may even float.