Learnt this recipe from Mazefang of the Vegetarian Society of SG and tried cooking it tonight. Taste-wise, it is fairly acceptable but the bitter gourd is slightly more bitter than I had expected. I wonder whether blanching the bittergourd slices before cooking them will lessen the bitter taste.

I still have half a bittergourd left in the fridge. My husband said I can use fry them with eggs. Although I have eight eggs left, I wonder whether I should still eat them or throw them away because I suspect they might contain melamine too. Or should I remove dairy and eggs completely after I have finish these eggs??