Scrambled Eggs with Bitter Melon Recipe

Eggs: The base of the dish, providing a rich and creamy texture when scrambled.

Bitter melon: Adds a unique, slightly bitter flavor that complements the eggs.

Oil: Used for cooking the bitter melon and eggs, preventing them from sticking to the pan.

Salt: Enhances the overall flavor of the dish, balancing the bitterness of the melon.

When preparing bitter melon, it's essential to remove the seeds and pith before slicing. This helps reduce its inherent bitterness. To further mellow the flavor, you can soak the slices in salted water for about 15 minutes, then rinse and pat dry before cooking. This step ensures a more balanced taste in your scrambled eggs.

• eggs - Substitute with tofu: Tofu can be crumbled and cooked similarly to scrambled eggs, providing a similar texture and protein content for a vegan alternative.

• eggs - Substitute with chickpea flour: Chickpea flour mixed with water and cooked can mimic the texture of scrambled eggs, making it a good vegan option.

• bitter melon - Substitute with zucchini: Zucchini has a mild flavor and similar texture when cooked, making it a less bitter alternative.

• bitter melon - Substitute with bell peppers: Bell peppers add a sweet and slightly crunchy texture, providing a different but pleasant flavor profile.

• oil - Substitute with butter: Butter can add a rich flavor and similar cooking properties for scrambling eggs.

• oil - Substitute with ghee: Ghee has a high smoke point and rich flavor, making it a good alternative for cooking scrambled eggs.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy, savory flavor and can provide a similar seasoning effect.

• Allow the scrambled eggs with bitter melon to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled dish into an airtight container. If you plan to consume it within a few days, store it in the refrigerator. For longer storage, consider freezing.
• When refrigerating, place the container in the coldest part of your fridge, typically the back. The dish can be stored in the refrigerator for up to 3-4 days.
• For freezing, divide the scrambled eggs with bitter melon into individual portions. This makes it easier to reheat only what you need.
• Wrap each portion tightly with plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped portions into a freezer-safe bag or container.
• Label the container with the date of storage to keep track of its freshness. The dish can be frozen for up to 1-2 months.
• To reheat from the refrigerator, transfer the desired portion to a microwave-safe dish and cover it with a microwave-safe lid or a damp paper towel. Heat on medium power in 30-second intervals, stirring in between, until heated through.
• For reheating from frozen, it's best to thaw the scrambled eggs with bitter melon in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• If you're in a hurry, you can reheat directly from frozen. Place the frozen portion in a microwave-safe dish, cover, and use the defrost setting or low power to thaw it gradually. Once thawed, increase the power to medium and heat until warmed through, stirring occasionally.
• Avoid reheating the dish multiple times, as this can affect the texture and flavor. Only reheat the amount you plan to consume immediately.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add a small amount of oil or butter to the pan.
  3. Once the oil or butter is warm, add the leftover scrambled eggs with bitter melon.
  4. Stir gently and heat until warmed through, being careful not to overcook the eggs.

• Microwave Method:

  1. Place the scrambled eggs with bitter melon in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, stirring in between, until the eggs are heated through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the scrambled eggs with bitter melon in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the scrambled eggs with bitter melon in a heatproof dish.
  3. Steam for about 5-7 minutes, or until the eggs are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the scrambled eggs with bitter melon in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 20-30 minutes, or until warmed through.

• Mixing bowl: Used to whisk the eggs until smooth.

• Whisk: Essential for beating the eggs to a uniform consistency.

• Frying pan: Where the bitter melon and eggs will be cooked.

• Spatula: Useful for stirring the eggs gently as they scramble.

• Knife: Needed to slice the bitter melon thinly.

• Cutting board: Provides a safe surface for slicing the bitter melon.

• Measuring spoon: Helps measure the oil accurately.

• Serving plate: For presenting the finished scrambled eggs with bitter melon.

Prep ingredients ahead: Slice the bitter melon and crack the eggs the night before to save time in the morning.

Use a non-stick pan: This reduces the need for extra oil and makes cleanup faster.

Cook on medium heat: Ensures even cooking of the bitter melon and eggs without burning.

Season at the end: Add salt after cooking to avoid drawing out moisture from the bitter melon too early.