1. Place a 12 cup muffin pan in the oven and preheat to200C/400F. In a large bowl, mix together the eggs, milk, salt and pepper. Then whisk in the butter and flour until smooth. 2. Stir in the parsley, thyme, and Parmigiano Reggiano cheese and let the batter rest for 15 minutes. 3. Take the muffin pan from the oven and brush each cup with lots of vegetable oil. Be generous so that the puddings don't stick when the time comes to remove them. Pour about 1/3 cup batter into each cup, so that the batter is divided between the 12 cups. 4. Bake for about 30 to 35 minutes, until the puddings rise and become deep golden brown. Don't open the oven while the puddings are baking otherwise they will fall flat. 5. Let the puddings cool for about 5 minutes in the pan, and then remove them with a spatula. Serve them warm.