Have you ever made tea eggs? They are delicious; though you can't just take a hard boiled egg, and make one, quickly, but you can make a bunch of them, and they keep well. And if you like Chinese food, esp. the type with star anise or 5-spice powder, you will like these. You can make them with just tea bags, dark soy, and some 5-spice powder, as a short-cut, but I always use the individual spices, and my favorite version has some Lapsang Souchong tea in it, for the smoky taste, but I had been making it for decades, before I discovered that addition.
If medium eggs are cheaper (they are sometimes more expensive!), they are good here, since there is more surface are to volume.
Find a saucepan a dozen or so eggs will fit in (plus I put in a tea ball, so I don't have to rinse the tea off! The spices just fall off). Cover the eggs with water by 1/2", and bring to a boil. Simmer for 10 minutes - time not important here, as they cook more. Remove to a plate, to cool enough to handle. Meanwhile, to the saucepan add:
1/2 c dark soy sauce
6 tea bags or 2 tb loose tea - I use 1 tb Lapsang Souchong here, plus 1 tb English Breakfast, or Assam, in tea ball
2 star anise, or equivalent in pieces
Two 2" cinnamon sticks
8 whole cloves
1/2 tsp whole black peppercorns
1/2 tsp whole fennel seeds
2 tsp sugar
Bring to a boil, and simmer while you take the cooled eggs, and with the back of a spoon lightly crack the surface of the shells, forming a network of cracks, w/o breaking, for the seasoning to seep through. Return the eggs to the spiced water, and cook 1½ hrs, making sure the eggs stay submerged. Cool in liquid, then refrigerate. Serve halved, or quartered, with a little of the liquid drizzled in the yolk.
This took longer to type this in here than it would take to make it! I've never found anyone that didn't like these, unless they don't like the flavor of anise...or eggs.