Crack the eggs into a bowl, add the salt and mix well.

Cut the bitter gourd in half, remove the pith and seeds, then trim off the head and the ends.

Slice it into thin pieces. I cut mine as thinly as possible, because it cooks quicker this way and the thin texture goes well with the eggs.

Tip: Choose a bitter gourd with wide ridges. The indented lines running down the skin should sit far apart, which usually means the bitter gourd is less bitter. That's what my mom taught me, and it's why I don't soak mine in salt.

Add oil into the wok. Once it's hot, add in the bitter gourd and season with the salt.

Sauté on medium heat until fragrant, then add the water and let it cook for a bit.

If it's still not soft enough, just add a little more water to soften it further. Once it softens, remove it from the wok.

Add more oil to the same wok. Once it's hot, add in the eggs.

When the edges of the eggs start to puff up, add the bitter gourd back in.

Scramble the eggs and toss everything together until combined. Once the eggs are cooked through, it's done.