Carrie, some deflation is part of the plan when it comes to Kringle, so we wouldn't worry about that part; and the eggy texture you're referring to sounds more like under-baked pastry topping than over-mixed batter. Since different ovens bake a little differently, we'd suggest making sure your Kringle bakes until it's a deep golden brown on top, rather than purely to the suggested time. This will help make sure the pastry itself has time to bake (and puff) all the way through. Hope this helps make for a happier second bake! Mollie@KAF

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