Recipe: Fuzzy Melon Salted Egg Pork Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 fuzzy melon, about 1lb
  • 1 salted egg (uncooked)
  • ½ lb of lean pork
  • 2 slices of ginger
  • 6 cups of water
  • ¼ tsp salt
  1. Bring 6 cups of water to boil in a small pot. While the water is boiling, rinse the fuzzy melon and peel the skin. Cut the squash in half lengthwise, then cut across each half a few times to get ½ inch slices.
  2. When the water boils, add the ginger and fuzzy melon to the pot. Put the lid on and cook on medium-low heat for about 25 minutes or until the squash is soft.
  3. While the squash cooks, cut the pork to very thin slices (1/8 of an inch or thinner). Sprinkle on the salt and mix well to marinate. In two separate bowls, carefully crack the salted egg and separate the whites from the yolk.
  4. When the squash is soft, add the pork slices to the pot. If the meat clumps together, loosen them up in the soup with a fork or a pair of chopsticks. Add the egg yolk in carefully so it cooks whole and unbroken. Put the lid back on and cook for another 5 minutes or until the pork and yolk are both cooked.
  5. Turn off the heat. Make the egg drop by slowly pouring in the salted egg white while stirring the soup continuously to feather out the egg white. Keep stirring until all of the whites are cooked. Season with a small pinch of salt as needed before serving.
Recipe by Chinese Soup Pot at