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Eggs and Omelets

A light omelet flavored with milk, dusted with powdered sugar, flambéed with warm rum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and rum work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Eggs and Omelets

Ingredients

Directions

Make the omelet

  1. Beat the eggs with a fork until light and fluffy.

  2. Mix in the milk just before pouring into a hot pan.

  3. Once the omelet sets, remove the pan from the hottest part of the fire.

  4. Use a knife to prevent sticking and shape the omelet for easy folding.

  5. When slightly browned, turn the omelet onto a hot platter.

Flame and serve

  1. Dust with powdered sugar and singe it with a hot iron rod.

  2. Pour warm rum around the omelet and ignite it.

  3. Carefully dash the burning rum over the omelet, extinguish the fire, and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide the structure that sets into the body of the omelet when heated.
Milk
Adds moisture and softness to the eggs so the omelet stays tender.
Jamaica rum
Warmed and ignited for flaming, adding aroma and a caramelized flavor to the surface.

The step that matters

Remove the pan from the hottest part of the fire once the omelet sets. Egg proteins firm quickly under high heat, and continued strong heat can toughen the omelet and scorch the bottom before it is lightly browned. Moving the pan off the hottest part lets it cook gently and brown evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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