Fill a medium-sized bowl with cold water and ice cubes; set aside for the ice bath.

In a large saucepan, bring enough water to a rolling boil; carefully lower the eggs into the water and cook for 7 minutes for jammy yolks or 7½ for hard-boiled.

Once the timer goes off, promptly transfer the eggs to the ice bath; let them chill for about 2 minutes.

Peel each egg under running water to help loosen the shell; set aside.

Melt 1½ tablespoons of unsalted butter in a skillet over low heat; add in ¼ cup minced garlic and sauté for about 1 minute.

Mix in 2¼ teaspoons of Old Bay seasoning, 3 teaspoons of light brown sugar, ½ heaping teaspoon of onion powder, 1½ teaspoons of lemon pepper seasoning, 1 teaspoon of paprika, and ½ to 1 teaspoon of red chili flakes.

Pour in ¾ cup of low-sodium broth and increase heat to medium-high; let it simmer for about 6 minutes.

Stir in the juice of ¼ lemon, taste, and adjust salt if necessary.

Coat the peeled eggs in the spicy sauce and garnish with chopped flat-leaf parsley before serving.