Prepare the Eggs

Place the eggs in a medium pot. Fill the pot with enough water to cover the eggs by about 1 inch. Set the pot over medium-high heat and bring the water to a gentle boil.

Once the water begins to boil, reduce the heat to medium and set a timer for 8-10 minutes, depending on your preference for egg doneness (8 minutes for soft-boiled, 10 for fully hard-boiled).

When the timer goes off, carefully transfer the eggs to a bowl of ice water to cool for 2-3 minutes. This stops the cooking process and makes peeling easier.

Prepare the Seasoned Broth

While the eggs are cooling, place a medium saucepan over medium heat and add the butter. Once melted, add the diced onion and sauté until softened, about 2-3 minutes.

Add the tomato paste to the onions, stirring well to incorporate. Cook for another 1-2 minutes, allowing the tomato paste to deepen in color.

Pour in the seafood broth and stir to combine. Add Old Bay seasoning, cayenne pepper, salt, black pepper, and garlic powder. Stir well, bringing the mixture to a gentle simmer. Let the broth cook for 5-6 minutes, allowing the flavors to meld.

Combine Eggs with the Broth

Once the eggs are cooled, carefully peel them. Add the peeled eggs to the simmering broth, turning off the heat. Let the eggs sit in the warm broth for a few minutes, absorbing the flavors. For a spicier kick, sprinkle a pinch of extra cayenne on the eggs as they sit.

Serve and Enjoy

Spoon the eggs into bowls and pour some of the seasoned broth over each serving. Enjoy warm as a delicious, protein-rich snack or meal.