Sweet honey, salty soy, tangy lime and a kick of chilli – a versatile, fuss-free sauce using store cupboard ingredients. Delicious with fish (our favourite is salmon) and chicken or pork, this sauce keeps for a few weeks in the fridge so why not double up the ingredients and save some for a quick meal later. Serve with rice or noodles and dress up with spring onions and sesame seeds and you have a spectacular tasting and looking dish on the table in less than half an hour.
“What I like best is that these eggs can be used in a thousand different ways: They are perfect on their own as a snack, or on an English muffin (eggs Benny setup), in pasta, or cut up and mixed into a salad,” Christina Tosi says. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar. What’s to stop you? Adapted slightly from Milk Bar Life by Christina Tosi. —Genius Recipes