Does anyone know the secret to not having all the eggs sink to the bottom which results in the noodles on top not binding together? All the recipes I see have pretty much the same ingredients (not looking for fruit or dairy in here, just good old fashioned sugar/cinnamon variety). With 8 Oz of noodles, 4 eggs and the oil and spices, even an 8 x 8 inch pan doesn't help. Someone suggested using a tsp of baking powder but I haven't seen that in any recipe.
Anyone have an ideas? I saw a recipe that called for 1 cup of applesauce. Does that help hold everything together or does that just change the taste?