Fill a large bowl with ice water and set it aside.

In a medium saucepan, bring water to a rolling boil over high heat. Carefully lower the eggs into the water using a slotted spoon. Cook for 7 to 7½ minutes for jammy eggs or 9 to 12 minutes for hard-boiled.

Once the timer goes off, remove the eggs and immerse them in the prepared ice bath for about 2 minutes.

Gently tap each egg on a hard surface to crack the shell, then peel under running water.

In a skillet over low heat, melt 2 tablespoons of unsalted butter, then add 3 cloves of minced garlic and sauté for about 1 minute.

Stir in 1 tablespoon of Old Bay seasoning, 1 tablespoon of light brown sugar, ½ teaspoon of onion powder, ½ teaspoon of lemon pepper seasoning, ½ teaspoon of paprika, and a pinch of red chili flakes. Cook for another minute.

Pour in 1 cup of chicken bone or vegetable broth and raise the heat to medium-high. Let it come to a boil and simmer for about 6 minutes until it thickens slightly.

Stir in 1 tablespoon of freshly squeezed lemon juice and adjust salt to taste.

Place the peeled eggs in a bowl and pour the spicy sauce over them, garnishing with freshly chopped flat-leaf parsley.