Have you ever had Chinese tea eggs? This is something that I have made for many years, and several years ago I found a recipe with something that made it better - it was made with Lapsang Souchong. This gave it that smoky flavor, though it's still good if you just have regular black tea. And there are simplified versions that are also good, using tea bags, and some 5 spice powder, but I like using the whole spices, to strain them out. And if medium eggs are cheap, use those - they are actually better for these, as the seasoning that gets through the shell is a higher % with smaller eggs.
First, place eggs in a saucepan they will fit in a single layer, cover with water, bring to a boil slowly, and cook 7-8 minutes (they will cook longer). Place in some cold water, long enough that you can handle them, then take each one, and with the back of a spoon, lightly crack the egg all over (this gives the egg a netted appearance, where the liquid seeps through, and seasons it, too). Into the water in the saucepan (should be at least 3 c - if not, add some) place the following ingredients:
1/2 c dark soy sauce
1 tb lapsang souchong, or other black tea
1/4 c sugar
3/4 tsp black peppercorns
1/2 tsp fennel seed
8 whole cloves
2 star anise
2 two inch cinnamon sticks
Stir to dissolve the sugar, place the eggs back into the pot, be sure to cover by 1/2", and return to a simmer. Cook 1-2 hours, depending on size. The eggs can be stored in the liquid. Serve with a small amount of the liquid drizzled on the yolks, on halved (for the smaller eggs) or quartered eggs.