Cherry & Dennis Recipes
Bitter Melon Scrambled Eggs
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Recipe overview
Salting and rinsing bitter melon softens its bitterness while preserving a crisp bite. Soft scrambled eggs return to the wok only at the end so they stay tender.
01
Ingredients
Main ingredients
- bitter melon, about 400 g
- 4 piece egg
- 2 clove garlic
Seasoning
- 1 tsp salt
- 2 tbsp neutral cooking oil
- 1/4 tsp white pepper
- 2 tbsp water
02
Tools
- knife
- cutting board
- tablespoon
- mixing bowl
- whisk
- colander
- wok
- spatula
- timer
03
Steps
Step 1
Halve bitter melon
Wash the bitter melon and halve it lengthwise.
Step 2
Remove pith and seeds
Scrape out all white pith and seeds with a tablespoon.
Step 3
Slice bitter melon
Slice the bitter melon diagonally about three millimetres thick.
Step 4
Salt and massage
Massage slices with half the salt for one minute, then rest ten minutes.
Step 5
Rinse and drain
Rinse under cold water, squeeze gently and drain well.
Step 6
Beat eggs with water
Beat eggs with water, white pepper and remaining salt.
Step 7
Heat the oil
Heat the wok, add one tablespoon oil and swirl to coat.
Step 8
Soft-scramble eggs
Cook egg into large soft curds and remove when about seventy percent set.
Step 9
Fry garlic
Add remaining oil and fry garlic for thirty seconds.
Step 10
Stir-fry bitter melon
Stir-fry bitter melon over high heat for three minutes until crisp-tender.
Step 11
Return the eggs
Return eggs and fold gently just until cooked through.
Step 12
Serve immediately
Serve immediately on a white plate so the eggs stay tender.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
