Ingredients
1 seeds small bittergourd, about 250 g- cut into half remove
3 eggs chicken
1 salted duck egg available from Asian grocery
1 Bird's eye chili small, chopped finely
2 cloves garlic chopped finely
oil
salt
pepper
Method
Sources
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Small nonstick for perfect French omelettes — slide right out
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
Celebration of bitter flavors — chocolate, coffee, greens, amaro
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Small nonstick for perfect French omelettes — slide right out
Ceramic mechanism grinds wet and dry salt without corroding
Individual cups for perfectly shaped poached eggs
Foundational understanding of the four elements of good cooking
Celebration of bitter flavors — chocolate, coffee, greens, amaro
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Place the salted egg in a small saucepan filled with water and cook for about 8 - 10 minutes. When it is cooked, cut the egg into half and scoop out the egg yolk. Mash the yolk and the white separately. Set aside. Sliced the bittergourd thinly at an angle. Crack the 3 eggs into a large bowl and whisk lightly. Season with salt and pepper. Then add in the mashed salted egg white. Heat a little oil in a frying pan/wok, saute garlic until fragrant; add in mashed salted egg yolk and chili. Fry until foamy. Transfer to a plate. Add enough oil into the frying pan to stir fry the bittergourd until soft. Transfer bittergourd into the egg mixture and stir to combine. To make small omelette patties, place spoonfuls of bittergourd and egg mixture into a hot frying pan and sprinkle the salted egg yolk over the top of the omelette. Cook until the base of the omelette is light golden. Flip over and cook until light golden.