Prepare the Ice Bath: Fill a large bowl with cold water and ice cubes.

Boil the Eggs: In a saucepan, bring enough water to cover the eggs to a gentle boil and carefully lower 6 cold eggs into the boiling water. Boil for 7 minutes for jammy yolks or 7½ minutes for firmer yolks.

Transfer to Ice Bath: Swiftly transfer eggs to ice bath and let them sit for about 2 minutes.

Sauté Garlic: Melt 2 tablespoons of unsalted butter in a skillet over low heat, add 3 cloves of minced garlic, and sauté for 1 minute until fragrant.

Add Seasonings: Stir in 1 tablespoon of Old Bay seasoning, 1 tablespoon of light brown sugar, 1 teaspoon of onion powder, and ½ teaspoon of lemon pepper seasoning. Cook for an additional minute.

Pour in Broth: Slowly add 1 cup of chicken bone or vegetable broth, bring to simmer for about 6 minutes, or until slightly thickened.

Finish the Sauce: After thickening, add 2 tablespoons of fresh lemon juice and water to adjust consistency. Taste and season with kosher salt to balance flavor.

Combine with Eggs: Carefully peel the cooled eggs, place in a serving bowl, and pour the sauce over. Garnish with chopped parsley.