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Bittermelon and eggs

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  • 2 bitter melon
  • 2 tsp Red Boat Fish Sauce
  • 1 tsp salt, plus more to taste
  • 5 large eggs
  • 3 scallions, sliced and separated
  • 4 garlic cloves, minced
  • ¼ tsp black pepper



    1. Cut the ends off your bitter melon and slice in half lengthwise. Scoop out the seeds with a spoon and discard. Thinly slice your bitter melon.
    2. In a bowl of cold water, add your thinly sliced bitter melon and a teaspoon of salt. Let it sit for 10 minutes.
    3. Slice your scallions and separate the whites from the greens. Mince your garlic cloves.
    4. In a bowl, crack your eggs. Add 2 teaspoons of Red Boat Fish Sauce and freshly ground black pepper, about ¼ teaspoon. Whisk to combine.
    5. In a pan over medium-low heat, add neutral oil. Once oil is shimmering, add your scallion whites. Sauté until softened.
    6. Add your garlic and sauté until fragrant, about 20 seconds.
    7. Add your bitter melon and sauté until slightly softened. Add salt to taste.
    8. Add in the eggs and rotate the pan to distribute the eggs evenly. Allow to set slightly and scramble to finish cooking. Add the greens of the scallions and plate. Enjoy with a bowl of rice or on its own!


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