Bittergourd & Salted Egg Omelette

Inspired from here ....


Ingredients:

1 small bittergourd (about 250g) - cut into half and remove seeds
3 chicken eggs
1 salted duck egg
1 small bird's eye chili, chopped finely
2 cloves garlic, chopped finely
oil
salt
pepper

• 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.