It may depend on the syrup. We usually get grade A amber from Vermont or Maine or some Canadian province. That's a little more runny.

Grade B is the only way to go. A little harder to find but well worth it. Nice and thick and dark, and a lot more flavor.

Also for a change try Maple Syrup on eggs. Scrambled, over easy, whatever. Will never topple Ketchup or hot sauce as king egg condiment, but good once in awhile.

Z~
Born and rasied in N.Y.C. but a New Englander at heart.
Ayuh...

P.S.
Also maple water is pretty tasty if you can find that too.