Prepare each bitter melon by slicing in half lengthwise and scooping out the seeds and white pith. Try to remove as much of the white pith as possible since it can be especially bitter.
Cut into thin slices.
Bring a large pot of water to a boil and add 1 teaspoon salt. Blanch the bitter melon for 30 seconds and drain. Set aside.
In a medium bowl, beat the eggs with ¼ teaspoon salt, black pepper, and sesame oil.
Thoroughly heat a wok or cast iron pan. Add 2 tablespoons of avocado oil and coat the pan. Add the beaten eggs and scramble quickly without browning. While the eggs are formed but still soft, remove them and set aside.
Add the remaining 1 tablespoon avocado oil and the bitter melon. Stir fry for 15-30 seconds, then add the soy sauce, oyster sauce, and honey.
Add the eggs back to the wok to complete their cooking with the bitter melon. Remove from the wok/pan and serve immediately.