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Recipe: Salted Egg White Bittergourd

A great way to enjoy bittergourd and reap its nutritional benefits.

Recipe Salted Egg White Bittergourd

Photo: Hedy Khoo/The New Paper

White bittergourd is milder than the green kind. It is a good choice if you are not fond of bittergourd but want to eat it for its nutritional value, which includes vitamins A and C.

This recipe combines salted egg with white bittergourd. Given the saltiness of the salted egg white, all you need for seasoning is a dash of ground white pepper.

This is one dish that goes well with rice or porridge.


  • 1 medium-size white bittergourd (200g)
  • 500ml water
  • 2 tbsp cooking oil
  • 3 garlic cloves, chopped
  • 2 cooked salted eggs, finely chopped
  • 10g unsalted butter
  • 1 red finger chilli, deseeded and sliced
  • 1 green bird’s eye chilli, sliced thinly
  • Dash of ground white pepper


1. Halve bittergourd lengthwise and use a spoon to remove seeds and scrape off pith. Slice both halves of the bittergourd.


Photo: Hedy Khoo/The New Paper

2. Bring 500ml water to a boil and blanch bittergourd for 3 minutes. Drain and set aside. (above)

3. Heat cooking oil in a pan over medium heat and add chopped garlic.

4. Lower heat to medium-low and fry for 45 seconds, until fragrant.

5. Turn heat down to low, then add chopped salted egg and fry for 1½ minutes.


Photo: Hedy Khoo/The New Paper

6. Add butter and stir-fry mixture until butter is melted. (above)

Salted egg bittergourd stir-fry 3

Photo: Hedy Khoo/The New Paper

7. Add red finger chilli and green bird’s eye chilli. (above)

9. Add bittergourd.

10. Add dash of ground white pepper and stir-fry for another 30 seconds.

11. Serve immediately.

(Also Read: Recipe: Trio Egg Spinach From Fresh Produce)

A version of this story first appeared in The New Paper on September 21, 2017, with the headline, ‘Hed Chef: Salted egg white bittergourd’.