Review: Hershey’s Carrot Cake Kisses & The Perfect Boiled Egg

JFG Nation, with Easter coming up, many of you will be making hard boiled eggs to paint yourselves or for your kids to paint. I have gone through many a hard boiled egg in my life – and I’ve gone through many methods TRYING to find the perfect boiled egg. You know what I mean – easy to peel, not overcooked, designed to not destroy the egg as you rip off tiny piece of shell over and over. I’ve ruined many eggs trying to peel them. I’ve hated making hard boiled eggs – until now.

This is not my secret; IT’S SCIENCE. Eggs have a membrane that contain the yolk and white that lines the inside of the shell – I’m sure you’ve seen it when you’ve cracked open an egg. The key to boiling eggs is basically to cool them long enough so that the membrane still separates the insides from the shell, and stopping the cooking before the membrane acts like A GLUE between the egg and shell.

So that’s it. How to cook them and then stop cooking them at the exact moment of perfection. My method:

1. Bring pot of water to a full boil. None of this start with eggs in cold water BS. You’re just cooking them as you’re waiting for the water to heat up – nope.

2. Place eggs carefully into the boiling water. I’ve cracked a bunch because I was too excited. Don’t be like me. Be gentle with your eggs damnit.

3. Boil for exactly 11 min. Don’t ask me why. Maybe eggs are fans of Phil Simms. CBS isn’t (OOOO BURN TOO SOON?)

4. At the 11 min mark, stop boiling. Drain water (carefully, trust me, I’ve done it not carefully and it was bad).

5. Shock with cold water – cold tap is fine.

AND THAT’S IT. I usually peel them immediately (super easy, just crack on the fat end where the membrane bubble develops of an easy to peel starting spot). The white of the egg with be soft and tender, the yolk cooked, nothing overlooked, and the shell will slide right off. Peeling them under running water makes it even easier.

So there you go. A JFG secret.

Let me know if you try it and how it goes. Or tell me your own method of making hard boiled eggs. When did this become a cooking segment? Who knows! Let me know your thoughts in the comments below.

Today’s junk food: Hershey’s Carrot Cake Kisses!!

These Carrot Cake Kisses have pretty orange foil and an unnatural orange color. The insides are white…like a bit of cream cheese frosting? We’ll see.


WHY OR WHY NOT? Super sweet, so how could they taste bad? But I still was just OK with them. Anytime Hershey’s veers away from its signature chocolate, I’m always a little hesitant. These aren’t white chocolate; they are a milky confection. Rubbing one around in my mouth, it tastes like cream cheese icing, but the biting edge of a cream cheese frosting was missing.

Carrot cake? Sure there was some spice blend that I associated with carrot cake, but these could easily have been called pumpkin cheesecake and I could tasted them with my eyes closed and thought “yeah, I can see that.” Don’t get me wrong – I liked these. But just as the Carrot Cake Donettes lacked cream cheese flavor, these are almost the exact opposite.

ANYTHING ELSE I SHOULD KNOW? I’m still not a huge fan of the white confection Hershey’s Kisses, but given the right platform and flavor profile (like these), I can SORT OF get on board.

PURCHASED AT: Harris Teeter, Park Potomac, MD.

WHERE FOUND IN STORE? Seasonal candy displays by the front door

COST? $3.99 on sale (oof).



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Discuss - 7 Comments

  1. Eric says:

    I boil eggs similar, kind of the Jacques Pepin method. Water to boil, egg in for 10-11 minutes while keeping at very low boil for hard boiled, 6 minutes for soft boiled. Never fails. Some say to make a pinhole in the bottom part of egg to relieve pressure while cooking, but it doesn’t seem to make a difference.

  2. Aly says:

    I devoured a bag of these about a month ago. They taste like the last, heavy-on-the-frosting bite of a slice of carrot cake.

    For eggs, if I’m not using my pressure cooker, I steam them. Bring an inch of water to boil in a pot with a steamer. Set the eggs in, cover, and steam for 6-7 minutes for soft boiled, 11 for hard boiled. Remove to ice water to cool. Pressure cooker’s even easier for hardboiled (I have an Instant Pot. Haven’t tried soft boiled in it yet): 1 cup of water, eggs on a trivet. 5 minutes on manual high pressure, 5 minutes natural release, then quick release and put the eggs in ice water for 5 minutes. Both of these methods peel more easily for me than actually boiling the eggs.

  3. Steve says:

    I second the Instant Pot method. Those eggs almost shoot out if you hit them on the top part first then the bottom.

  4. Sue says:

    Start in cold water, set timer for 4 min, 30 seconds after water starts boiling for soft boiled, extra minute for hard. I find ease of peeling depends on freshness of eggs. Very fresh eggs are harder to peel than eggs that Ive had in fridge for a week or two.

  5. The Chickapedia says:

    Boil water. Add eggs. shut off heat and leave for 12 minutes. shock in cold water. That’s it.

  6. Jean says:

    Junk Food Guy I tried your method of making hard boiled eggs and the shells came off so easily!
    If I wanted to make soft boiled eggs and reduced the time would the shells still peel off easily?

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