Chinese Bitter Melon and Egg Salad

Amanda McKillop

This Chinese Bitter Melon and Egg Salad is a refreshing and nourishing dish inspired by traditional Cantonese cooking. Bitter melon—known for its unique flavor and cooling properties—is balanced by the richness of fluffy scrambled eggs and a light soy dressing. A perfect dichotomy of textures and temperatures, this dish is ideal as a side or a main for lighter summer meals.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 250 kcal

Equipment

Cutting board
Sharp knife
Medium mixing bowl
Wok or large sauté pan
Chopsticks or spatula
Strainer or colander
Small whisk or fork

Ingredients

For the Salad:

1 medium bitter melon sliced in half, seeds removed, and thinly sliced into half-moons
½ teaspoon kosher salt used to tenderize and draw bitterness from the melon
3 large eggs free-range preferred, whisked until pale yellow
¼ teaspoon white pepper adds warmth to the egg
¼ teaspoon sea salt to season eggs
2 tablespoons neutral oil such as grapeseed or vegetable oil

For the Dressing:

1 teaspoon light soy sauce low-sodium preferred
1 teaspoon rice vinegar unseasoned
¼ teaspoon toasted sesame oil adds aroma and richness
½ teaspoon sugar

Instructions

Slice the bitter melon in half lengthwise and scoop out the seeds with a spoon. Thinly slice into half-moons and place in a bowl with 1/2 teaspoon kosher salt. Massage the salt in and let sit for 10 minutes, then rinse under cold water and drain well using a strainer.
Bring a pot of water to a boil. Blanch the bitter melon slices for 30–45 seconds, just until they turn a brighter green. Immediately transfer to an ice bath or rinse under cold water to stop cooking.
In a medium bowl, whisk the eggs until pale and frothy. Season with white pepper and sea salt.
Heat 2 tablespoons neutral oil in a wok or sauté pan over medium heat (around 350°F / 175°C). Pour in the eggs, allow to set briefly (about 10 seconds), then gently stir from the edges inward until soft curds form. Remove from heat while still slightly runny; the residual heat will finish the cooking.
In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar. Stir until sugar dissolves completely.
Combine the cooked eggs and blanched bitter melon in a serving bowl. Drizzle evenly with dressing and gently toss.

Notes

To reduce bitterness further, soak bitter melon slices in salted water in the fridge for 20 minutes before blanching.
Chili oil or minced garlic can be added for a spicy or aromatic variation.
Substitute bitter melon with zucchini or cucumber for a milder flavor.

Nutrition

Calories: 250kcalCarbohydrates: 4gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 279mgSodium: 1149mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 624IUVitamin C: 39mgCalcium: 53mgIron: 2mg

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