Bitter Gourd with Eggs

Bitter Gourd with Egg

This is the one gourd I didn’t really get. It looks pruney. It is green. It is amazingly bitter. Couldn’t hold it down! Literally.

We often find bitter gourd prepared in the way that loses its texture and flavor all together. Simply because it is not the easiest thing to swallow down. The most common way is to cook it with variety of paste because the gourd can soak up the juices pretty easily then mask its real character. Although I am a big fan of pickled ampalaya (Filipino’s pickled bitter gourd prepared with vinegar, salt and sugar), bitter gourd fried with eggs in shape of omelette is refreshingly nice.

I still need a lot of plain steamed rice but you can enjoy the gourd the way it is meant to be eaten. Plain, crunchy and bitter.


Bitter Gourd with Eggs

Makes 2 servings


1/2 (175 g) bitter gourd, seed and cut diagonally (0.25 cm thickness)
1/2 tsp salt
1/2 tsp sugar
2 tbsp cooking oil
2 eggs, beaten


Combine sliced bitter gourd, salt and sugar in a bowl. Fill the bowl up with cold water and leave for a couple of minutes. Drain the water and lightly squeeze the gourd slices to rid them off excess liquid. The salt can neutralize the bitterness a little bit and the sugar can help retain the bright green color

Heat oil in a 30 cm non-stick skillet. Stir fry bitter gourd till soft for 2 minutes over high heat

Remove the gourd from heat into the bowl of beaten egg. Slowly pour the beaten egg with gourd mixture back into the skillet

Arrange the slices using a rubber spatula into one layer across the skillet. Lower heat immediately

Cook for 3 minutes. Slide the omelette into a flat dish slowly and place the skillet on top of the plate, face down. Quickly flip the plate upside down with one hand holding the handle of the skillet. You will get a perfectly shape omelette. Brown the other side for 1 minute

Remove from heat and serve with steamed rice


Many other food writers have different ideas of how to preserve the green color of the bitter gourd, as if cooked, the gourd usually turn dull green and unsightly. My trick is sugar. Read up on other site to try other tricks.

We did not put any other seasoning, but dash of pepper and salt could be nice. Instead, we served it with soy sauce with cut chili

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7 Responses to “Bitter Gourd with Eggs”

  1. 1

    tigerfish — June 8, 2010 @ 11:59 pm

    I like bittergourd and plan to cook it with eggs next week too :)

    • Jun replied: — June 9th, 2010 @ 4:06 am

      Excellent! Would love to see how you do it.

  2. 2

    shirley@kokken69 — June 9, 2010 @ 1:14 am

    Hello, I chanced upon your site at TS. I didn’t get to like bittergourd until I got into adulthood. I remember hating it when I was a kid. Now? I can eat up a whole bittergourd by myself – if cooked correctly – and this is a classic favourite!

    • Jun replied: — June 9th, 2010 @ 4:06 am

      Thank you so much for the comment. I am really loving your site. Absolutely beautiful!

  3. 3

    pigpigscorner — June 9, 2010 @ 10:02 am

    I used to hate eating bittergourd but love it now. I usually braised it with chicken and fermented beans or fry it with eggs like this! So good with rice.

    • Jun replied: — June 9th, 2010 @ 11:21 am

      Would love to try braising it with chicken and tao cheo

  4. 4

    Lyndsey ~The Tiny Skillet~ — July 14, 2011 @ 7:21 am

    I have been planing to try bitter gourd, but was a little hesitant. This looks amazing, so good in fact I better start looking for bitter gourd again! :D

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