Bitter Melon with Eggs Stir-fry is delicious, quick, and easy to prepare with a slightly bitter taste. This savory stir-fry recipe combines the distinct flavor of bitter melon with the richness of eggs, aromatics, and seasonings, creating a perfect balance of flavors that is popular in many Asian cuisines.
I love bitter melon. My mother includes it in lots of her homecooked meals including Ginisang Gulay, Pinakbet Ilokano, and Pinakbet Tagalog dishes. I grew up eating this bitter-tasting vegetable since I was a kid and I immediately liked its taste.
In Tagalog, we call this recipe "Ginisang Ampalaya At Itlog". If you haven't tried this vegetable, I recommend starting with this simple stir-fry recipe with just minimal ingredients. I hope that you will learn to love this dish as much as we do.
I wrote some helpful notes for you to make this dish a success. For the full measurement of the ingredients and printable recipe, check the recipe card below.
- Bitter Melon
- Onion and Garlic
- Oyster Sauce
- Soy Sauce
I will guide you with these easy step-by-step instructions on how to cook bittermelon with egg stir-fry.
Prep the bitter melon. Cut the bitter melon in half lengthwise. Scoop up the seeds with a spoon. Then slice the bitter melon into thin pieces.
Heat a cooking oil in a wok over medium heat. Beat the eggs in a small bowl with a pinch of salt and pepper. Scramble the eggs. Take them out and set them aside on a plate.
In the same wok, pour a tablespoon of cooking oil and saute the onion and garlic until translucent.
Add the bitter melon and stir fry for 2 minutes over medium to high heat. Add the oyster sauce and soy sauce. Stir to combine.
Return the eggs and mix to combine. Taste and adjust the seasoning with salt and pepper. You may not need salt anymore so be sure to taste the dish before adding any salt. Cook for another minute until the scrambled eggs are heated thoroughly. Transfer to a serving plate with a bowl of warm rice to the side.
Storage and Reheating Tips
Storage: Store the leftover dish after it's cool in a glass container with a lid. Store in the refrigerator for up to 5 days.
Reheating: Transfer the dish to a small saucepan. Reheat over medium heat until warm thoroughly. Immediately serve on a plate with a bowl of warm rice.
To reduce the bitter taste: Sprinkle ½ teaspoon salt on the sliced bitter melon. Massage with your hands and let it set for 10 minutes. Rinse with cold water to remove the excess salt.
Another technique to reduce the bitter taste is to simply soak the sliced bitter gourd in salted water for 30 minutes. Then rinse with water.
You can also blanch the bitter melon in boiling water for a few minutes and shock it in cold water to reduce the bitterness while keeping the crisp-tender texture. I think all of these method are a good idea and you should try one that works for you.
Why I Think You Will Love This
- Quick and simple to prepare with just a few pantry staple ingredients.
- Budget-friendly and economical everyday meal.
- Nutritious and delicious.
- One-pan meal for easy clean up.
Questions and Answers
Bitter melon, also known as Momordica charantia or bitter gourd, is a tropical and subtropical vine belonging to the gourd family, Cucurbitacaeae. It is known for its distinctively bitter taste and is a popular ingredient in various Asian, African, and Latin American cuisines. Bitter melon is cultivated for its edible fruit, which has a unique appearance, with a wart, uneven surface, and elongated, oblong shape.
In the Philippines, this tropical vegetable is called ampalaya and it easily grows in the backyard. It is a popular vegetable that is usually added to many dishes.
The texture of the dish is similar to cucumber but it is wrinkly and of course, it tastes bitter.
Bitter melon is not only delicious but highly nutritious and has a lot of health benefits. Check this article on Bitter Melon: a panacea for inflammation and cancer to learn more from the research and studies about this vegetable.
The common ingredients to cook with bitter melon are sauteed garlic and onion with scrambled eggs. This dish is often served with cooked rice on the side.
Bitter melon reduces blood sugar, lowers inflammation, and boosts the immune system to name a few. Check this article from the National Library of Medicine for more information.
There are several ways to cook bitter melon with egg: stir-frying, sautéing, steaming, or even adding it to mung bean soup or curries.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Bitter Melon with Eggs Stir-fry
- 2 medium bitter melon
- 4 large eggs
- 1 small yellow onion sliced thin
- 3 cloves garlic smashed
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Prep the bitter melon. Cut the bitter melon in half lengthwise. Scoop up the seeds with a spoon. Slice the bitter melon into thin pieces
- Heat a tablespoon of cooking oil in a wok over medium heat. Beat the eggs, sprinkle a pinch of salt and pepper in a small bowl. Scramble the eggs in a wok. Take them out and set them aside on a plate.
- In the same wok, pour a tablespoon of cooking oil and saute the onion and garlic until translucent.
- Add the bitter melon and stir fry for 2 minutes over medium to high heat.
- Add the oyster sauce and soy sauce. Stir to combine.
- Return the eggs and mix to combine. Taste and adjust the seasoning with salt and pepper.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove