Prepare a bowl with cold water and enough ice cubes to create an icy bath. Set aside.
In a medium saucepan, bring enough water to cover eggs to a rolling boil. Carefully drop eggs into water and boil for 7 minutes for runny yolk or 7½ minutes for a more set yolk. For hard-boiled eggs, see above for how-to.
After desired cooking time, remove eggs from pan and place in an ice bath. Leave submerged for 2 minutes or until cool enough to handle.
Under slow running water, peel eggs and place on a paper towel to remove excess water. Set eggs aside for later use.
In a large skillet over a low flame, melt butter. Be sure the flame is low enough so much as it doesn’t clarify the butter. Add minced garlic, stir to combine and cook on low heat for 1 min.
Add all seasonings and stir to combine. Cook for 1 min.
Add bone broth and increase heat to medium-high. Cook mixture for 6 minutes.
Once sauce has reduced and slightly thickened, add lemon juice, a splash of water and stir mixture. Season to taste with kosher salt, if necessary. Old Bay and (sometimes) lemon pepper already contains salt within the seasoning, so only add salt to taste, if necessary.
Place eggs in a bowl then pour boil sauce over. Garnish with chopped parsley. Serve as is or pair with crusty ciabatta bread or jasmine rice.