Bitter Melon And Eggs Recipes

VIETNAMESE BITTER MELON STIR-FRY WITH EGGS

Steps:

• Slice bitter melon in half length-wise and scoop out all the white, soft part with seeds inside. Slice very thinly into half-moons.
• Put the bitter melon slices into a bowl and cover with cold water. Add about a teaspoon of salt to the bowl and soak the bitter melon for 20-30 minutes. Then drain.
• Crack eggs into a bowl and beat well. Season with a pinch of salt.
• Place a non-stick pan over medium heat. Add olive oil and then add drained bitter melon slices. Sauté until they start to turn slightly yellow, or until they are soft to your liking. Season with salt and a dash of fish sauce.
• Lower the heat to low - medium low. Spread bitter melon slices evenly on the pan and then pour beaten eggs into the pan.
• Use a spatula or wooden spoon to pull the eggs towards the center of the pan to form large curds. You will have bitter melon slices and egg curds pile up in the center of the pan. Flip the pile over, then give everything in the pan a quick stir. This should be done quickly to avoid over-cooking the eggs.
• Once the eggs are cooked to your liking, transfer everything to a serving plate. Sprinkle freshly cracked black pepper on top.

BITTER MELON WITH EGG (ASIAN STIR FRY)

Steps:

• Rinse the bitter melon. Slice vertically, lengthwise into 2 sections. Remove the spongy portion that contains the seeds.
• Cut into thin semi-circle slices.
• Place the slices in a colander and lightly sprinkle with salt.
• Allow the excess water to drain for 15 minutes.
• Crush the garlic with dried chilies using a pestle and mortar.
• Heat oil in a wok. Add the crushed garlic and stir fry for a few seconds till aromatic.
• Add the bitter melon and toss well on high heat. Add the soy sauce and rice vinegar.
• Toss till the melon is tender.
• Add the lightly beaten egg and toss till the egg is just scrambled. Remove quickly from wok to serving dish, while the eggs are still a little moist.
• Allow this dish to rest for a while before serving

BITTER MELON WITH EGGS

Steps:

• Take each of your bitter melons, and slice them in half lengthwise. Use a spoon to scoop out the seeds. Scrape the inside of the melon clean of any white pith, which can be particularly bitter.
• Turn the melon over so that the hollowed out side is facing the cutting board, and cut into thin slices on a diagonal.
• Fill your wok (or a medium to large pot) with water, and stir in 1 teaspoon of salt. Bring it to a boil. Blanch the bitter melon for 30 seconds, and drain. Set aside.
• In a medium bowl, beat the eggs with ¼ teaspoon of salt, white pepper, and sesame oil.
• Heat your wok until it is completely dry and just begins to smoke. Add 2 tablespoons of oil, followed immediately by the beaten eggs. Scramble the eggs quickly so they remain tender and do not brown. When the eggs are 70% cooked, remove them from the wok back to the bowl and set aside.
• Add another tablespoon of oil to the wok, and add the bitter melon. Stir-fry for 15-30 seconds, and then add the Shaoxing wine around the perimeter of the wok. Stir-fry for another 15 seconds, and add the light soy sauce, oyster sauce, and sugar.
• Add the eggs back to the wok, and mix just until they're cooked through. Remove from the wok immediately and serve.

BITTER MELON AND EGGS/ MARA PAD KAI

Steps:

• Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces.
• Beat the eggs in a bowl with 1 to 2 tsp of light soy sauce and a dash of ground white pepper.
• Heat a wok until its surface begins to smoke.
• Swirl in the oil and let heat 10 to 15 seconds.
• Add the bitter melon and sauté in the oil for about one minute.
• Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften.
• Spread the melon pieces thinly over the wok surface.
• Pour the beaten eggs evenly over the melon pieces.
• Let eggs set about half a minute, then flip the mixture over to cook the other side.
• Cook until eggs are set and lightly browned.