Recipe: Tasty Bitter Gourd Egg Soup

Bitter Gourd Egg Soup. Whisk the eggs with water, strain it onto a plate. Mix in the seasoned minced pork. Pour the beaten egg slowly over the bitter gourd slices.

Bitter gourd, also called Bitter melon, has an acquired taste. You either love the bitter taste or you hate it. Bitter gourd soup is very often cooked by the chinese when the weather is hot as it is believed to have cooling properties. You can cook Bitter Gourd Egg Soup using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Bitter Gourd Egg Soup

1. It's 1 of medium bitter gourd.
2. Prepare 3 of eggs.
3. It's 1 1/2 liter of stock of your choice.
4. It's of season.
5. It's 1 dash of white pepper and salt.

It's loaded with pork ribs, bitter gourd itself, some red dates, carrot and wolfberries. The soup that is beneficial to our health -- Bitter melon, egg drop soup with chicken; HomeFood JX. Bitter Gourd Soup with Pork Spare Rib. Bitter Melon Stir-Fry with Egg Recipe - Duration:.

Bitter Gourd Egg Soup instructions

1. Slice bitter gourd thinly set aside.
2. Bring stock to a boil then add beaten eggs and simmer down immediately stir only once so that the soup is not cloudy.
3. Add bitter gourd and simmer for 3 minute for crunchy bitter gourd or longer if you prefer a softer bitter gourd..
4. Season with white pepper.

Bitter gourd is very much an acquired taste for me because when I was a kid, I did not dare to eat it at all, but now I have since grew to love it. This bittergourd with egg (苦瓜炒蛋) is a classic local home-cooked Chinese home-style dish where fermented black beans and eggs are stir-fried with the bitter gourd slices. Get this recipe on the next page >> Bittergourd with pork ribs (苦瓜排骨汤) is one of my favourite home cooked Chinese soups. Just like watercress soup, bitter gourd (bitter melon) has cooling properties (among a host of other health benefits), which helps our body combat the hot weather. Cut the bitter gourd in half lengthwise, use a spoon to scoop out the seeds and white pulp.

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