Ampalaya con Itlog

Nutrition · per serving

Steps

1. 1

   Halve the bitter melon lengthwise, scrape out the seeds and pith with a spoon, then slice it into thin half-moons about 3 mm thick. Toss with the salt and let it sit for 5 minutes while you slice the tomato, onion, and garlic. This quick salting softens the bitterness without removing all of its character.

   250 g bitter melon (ampalaya)5 g fine salt120 g ripe tomato80 g onion10 g garlic
2. 2

   Rinse the salted bitter melon briefly under cold water, then squeeze it gently but thoroughly to remove excess moisture. Do not crush it; keeping the slices intact helps them stay pleasantly crisp-tender in the pan.

   250 g bitter melon (ampalaya)
3. 3

   Beat the eggs with the soy sauce and black pepper until evenly mixed.

   3 large eggs10 ml soy sauce1 g ground black pepper
4. 4

   Heat the oil in a wide frying pan over medium heat. Add the onion and cook for 1 minute until starting to soften, then add the garlic and stir for 20-30 seconds until fragrant. Add the tomato and cook for 1-2 minutes, pressing lightly so it begins to break down into a light sauce.

   15 ml neutral oil80 g onion10 g garlic120 g ripe tomato
5. 5

   Add the bitter melon and stir-fry for 2-3 minutes over medium-high heat until bright green and just tender. Avoid overcooking; it should still have a little bite.

   250 g bitter melon (ampalaya)
6. 6

   Lower the heat to medium. Pour in the beaten eggs and let them sit for 10-15 seconds, then gently stir and fold until the eggs are softly set and coat the vegetables, about 1 minute. Serve immediately while the eggs are tender.

   3 large eggs10 ml soy sauce1 g ground black pepper

Origin & History

Ampalaya con itlog is a classic Filipino home-cooked dish that pairs the distinct bitterness of ampalaya with soft scrambled eggs and sweet tomato-onion aromatics. It reflects the everyday practicality of Filipino cooking, where simple ingredients are turned into a balanced, satisfying meal served with rice.