Best Bitter Melon Recipe With Egg

Ingredients

• 30 ml (2 tbsp)oil
• 2 clovesgarlic, minced
• 1egg
• 4 largeshrimp, deveined and optionally peeled
• 360 ml (1 1/2 cups)bitter melon, sliced into thin crescent-shaped pieces
• 22.5 ml (1 1/2 tbsp)oyster sauce
• 15 ml (1 tbsp)light soy sauce
• 7.5 ml (1 1/2 tsp)white sugar
• 2.5 ml (1/2 tsp)white pepper
• 45 ml (3 tbsp)water

Instructions

1. 1

   Fry the garlic

   Heat the oil in a wok or large pan over medium heat. Add the crushed garlic and sauté until fragrant and golden.

2. 2

   Set the egg

   Crack the egg into the wok and leave it undisturbed for a few seconds. Gently scramble it until just set.

3. 3

   Cook the shrimp

   Add the shrimp and stir-fry until pink and cooked through.

4. 4

   Stir-fry together

   Add the sliced bitter melon, light soy sauce, oyster sauce, water, white sugar and white pepper. Stir-fry until the melon is tender but still slightly crisp. Serve hot with steamed rice.

What is bitter melon with egg?

Bitter melon is a knobbly, distinctly bitter gourd used in cooking across parts of Asia, including Thailand. Here, it is quickly stir-fried with egg and shrimp for a savoury dish that balances its sharp flavour with a simple sauce.

The short cooking time helps the melon keep some bite, while egg and shrimp make the panful more substantial. Serve it as a side or with steamed rice for a light meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 18g protein, 18g carbs, 33g fat.

The rice-free portion’s carbohydrate comes mainly from the bitter melon, sugar and sauces; the oil supplies most of the fat, while the shrimp and egg contribute protein. To balance the plate, serve it with a modest portion of steamed rice and add another vegetable side if desired.

Choosing and preparing the melon

Bitter melon: Slice it into thin crescents so the pieces cook quickly and evenly. Removing the seeds and pith before slicing can make preparation easier.

Shrimp: Use deveined shrimp, peeled or left in their shells as preferred. If using frozen shrimp, thaw and drain them before they go into the wok.

Build the dish in stages

Garlic first: Heat the oil over medium heat and cook the garlic only until fragrant and golden. Keep it moving and watch closely so it does not burn.

Egg next: Give the egg a few seconds to begin setting before scrambling gently. This keeps it in soft pieces rather than breaking it up too finely.

Keep the melon slightly crisp

The melon goes in after the shrimp, along with the sauces, water, sugar and pepper. Stir-fry just until it is tender but still has a little resistance when bitten.

Thin, evenly cut pieces help the melon reach that texture without needing a long cook. If it becomes completely soft, it can lose the contrast that makes this quick stir-fry appealing.

A savoury, balanced sauce

Oyster sauce brings savoury depth, while light soy sauce adds saltiness. A small amount of sugar and white pepper rounds out the flavour without hiding the melon’s characteristic bitterness.

Stir the sauces and water through the ingredients so each piece is coated. Taste before serving, as the saltiness can vary between brands of sauce.

Serving and timing

Have the ingredients sliced and the sauces measured before heating the wok: once cooking starts, each stage moves quickly. The shrimp are ready when pink and cooked through, and the melon should remain slightly crisp.

Serve the stir-fry hot with steamed rice. The rice makes a simple accompaniment for soaking up the savoury sauce.

Recipe notes & tips

• Slice the bitter melon evenly so it cooks at the same rate.
• Measure the sauces before you start stir-frying.
• Keep the heat at medium while the garlic cooks to help prevent it from burning.
• Add the egg before the shrimp and scramble it gently once it begins to set.
• Stop cooking the melon while it still has a little bite.
• Serve immediately while the egg is tender and the shrimp are hot.

Variations

• More bitter: Leave the melon’s pith in place for a stronger, sharper taste.
• Milder flavour: Scrape out the pale pith and seeds before slicing the melon.
• Extra vegetables: Add thinly sliced vegetables alongside the melon and stir-fry until just tender.
• Chilli heat: Add sliced chilli with the garlic for a spicier version.
• No shrimp: Leave out the shrimp and make the egg and bitter melon the focus.

Common mistakes to avoid

• Burning the garlic: Keep it moving over medium heat and add the egg as soon as it turns golden and fragrant.
• Overcooking the egg: Scramble gently and take it to just-set before adding the shrimp.
• Uneven melon slices: Cut the crescents to a similar thickness so they finish cooking together.
• Soft, mushy melon: Stir-fry only until tender with a little crispness remaining.
• Overcooking the shrimp: Remove the pan from the heat once they are pink and cooked through.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot; the melon and egg may soften further after reheating.

Frequently asked questions