Begin by washing your bitter melons thoroughly. Slice them in half lengthwise and remove the seeds with a spoon. Cut them into thin slices. Don’t worry if the slices are irregular—this isn't about perfection. Set them aside.

In a bowl, crack the six eggs and whisk them together until well combined. Add the vegan fish sauce, one teaspoon of vegetable stock powder, and a pinch of white pepper. This step flavors the eggs, ensuring that every bite is delicious.

Heat two tablespoons of cooking oil in a large skillet over medium heat. Once the oil shimmers, add the sliced bitter melon. Toss it gently with a spatula for about five minutes. Cook until it begins to soften but still retains some crunch. At this point, throw in the minced garlic and sauté for an additional minute. The aroma will be enticing!

While the bitter melon is cooking, add two tablespoons of light soy sauce, two tablespoons of oyster sauce, and one teaspoon of vegetable stock powder directly into the skillet. Stir everything well to ensure the flavors meld together.

Now, add the honey. This ingredient is crucial as it helps balance the bitterness of the melon. Stir well, and taste! Adjust with more honey if necessary. You might find that a little touch makes a difference.

Once the bitter melon is adequately seasoned and tender, push the mixture to one side of the skillet. Pour the whisked egg mixture on the other side. Allow the eggs to set for a moment without stirring. Then, gently fold the set eggs into the bitter melon mixture, letting the eggs cook through and mix with the flavorful sauté.

Cook everything together for about three to four minutes until the eggs are fully cooked. Be careful not to overcook—nobody wants rubbery eggs! Remove the skillet from heat, and your dish is ready to be plated.

Serve the bitter melon with eggs hot! I love to enjoy it with a bowl of rice or as a filling in a wrap. It’s genuinely a dish that feels good on the palate and nourishes the body.