Irene, the thing that seems to really vary the consistency of the top layer is the eggs; even though eggs are sized "large," extra large," etc., they still vary a LOT in size within their range. I think what happened is you used 2 particularly large "large" eggs the second time around (I assume you used large eggs?) This is where I always find my variations in consistency, not the water or flour. So, if you seem to be having that problem again, and the batter looks "just right" even though you haven't added all the eggs, stop. Or just add part of the final egg, if it needs a LITTLE more liquidity. In other words, do it by eye, not following the recipe EXACTLY, if that's what it takes. good luck!

• Reply