Bitter Melon With Eggs

The bitter melon is one of my new favorite fruits, and I never thought I’d say it. At first, I didn’t understand why my parents would consume something with the word “bitter” in its name, so I avoided it like the plague as a kid.

Because of this, I have developed a taste for bitter melons because of the contrast they create with rich items like scrambled eggs (in this example), sliced beef (in this case), and umami-packed black beans.

In the summer, my boyfriend and I look forward to my mother’s garden bitter melon and the glut of bitter melons in Chinese marketplaces.

It’s a little more work to make the beef with bitter melon, but this dish is a breeze. Just scrambled eggs in a new twist.


  • 2 bitter melons
  • 5 large eggs
  • 1/2 tsp. of salt (divided)
  • 1/8 tsp. of white pepper
  • 1/2 tsp. of sesame oil
  • 3 tbsp. of vegetable oil (divided)
  • 1 tbsp. of Shaoxing wine
  • 1 tsp. of light soy sauce
  • 1 tsp. of oyster sauce (or vegetarian oyster sauce if making this vegetarian)
  • 1/2 tsp. of sugar


1.Cut each of your bitter melons in half lengthwise, starting with the shorter end. Scoop out the seeds with a spoon. In order to avoid the melon’s bitter white pith, remove it from the inside.

2.The hollowed-out side should be facing the cutting surface; next, cut the melon into thin diagonal slices.

3.Add 1 teaspoon of salt to the water in your wok (or a medium to large saucepan). Bring to a rolling boil. Drain after 30 seconds of boiling the bitter melon. Set aside.

4. Salt, pepper, and sesame oil are mixed into the eggs in a medium bowl.

5. Make sure that your wok is dry and just beginning to smoke before you start cooking your food in it. Add the beaten eggs immediately after the 2 tablespoons of oil. The eggs should be scrambled quickly to avoid getting overcooked and brown. Remove the eggs from the pan when 70% done and set them aside in a basin.

6. Add the bitter melon and another tablespoon of oil to the wok. Pour in the Shaoxing wine and stir for 15-30 seconds, then remove from heat and serve with steamed rice. Take a 15-second break from the stir-fry to add the oyster sauce, light soy sauce, and sugar.

7. Re-add the eggs to the wok and cook for an additional 30 seconds or so, stirring constantly. Serve right away, after you’ve removed the wok from the heat.

Share this post

Share on facebook
Share on linkedin
Share on twitter