Eggos with ice crystals on them burn faster in the toaster oven than those without ice crystals due to the difference in heat transfer and moisture content.
When you place Eggos with ice crystals in the toaster oven, the heat from the oven will first begin to melt and evaporate the ice crystals. As the ice melts and turns into water, it absorbs a significant amount of heat energy in the process. This initial absorption of heat by the melting ice slows down the overall heating of the Eggo itself. As a result, the Eggo takes longer to reach its desired toasting temperature.
On the other hand, Eggos without ice crystals do not require this extra heat energy to melt any ice because there is no ice present. As a result, they start toasting more quickly and evenly.
Additionally, the presence of excess moisture from the melting ice can lead to uneven toasting and even burning. The moisture on the surface of the Eggo can cause it to steam, which interferes with the toasting process. Steam can create a barrier that prevents the surface of the Eggo from crisping up evenly, resulting in patches of undercooked areas and other areas that may burn.
To avoid this issue, it's a good practice to allow frozen Eggos to thaw or gently remove any ice crystals before toasting them. This can be done by letting the Eggos sit at room temperature for a few minutes or using a paper towel to remove any excess moisture before placing them in the toaster oven. By doing so, you can achieve a more consistent and desirable toasting result.