Matzah brei too "wet" in its middle

During Passover and somewhat later (until I run out of matzot) I love to make matzah brei for myself and my family as well sometimes. I make it from 3 or 5 matzot each time (with 1 or 2 eggs) and cook it on a rather small pan (on purpose) so the matzah brei is not very wide but pretty "tall".

I don't follow recipes and use different spices every time, but my concern is that too many times it's too "wet" in the middle after I cut to check it, and if I put again in the pan, the area near the surface becomes too crispy or even burnt.

It's not a "deal breaker", as the "wet" area is still edible and tastes fine, but I would like to have it all in the same texture. I know I can make the matzah brei more "flat" by using a larger pan, I tried that as well few times, but it tastes very different and I prefer those I usually make.

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Matzah brei too "wet" in its middle

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