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A Very Good Omelet

A sweet omelet flavored with rum, made from eggs, sugar, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rum and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,007 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

A Very Good Omelet

Ingredients

Directions

Prepare the batter

  1. In a bowl, stir together the egg yolks and sugar until well combined.

  2. Gently fold in the beaten egg whites.

  3. Add the rum and mix until just combined.

Cook and serve

  1. Heat the butter in an omelet pan over medium heat.

  2. Pour the egg mixture into the pan and cook until set and lightly browned.

  3. Serve immediately.

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. Rum + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Egg yolks
Add richness and fat, and help the omelet set smooth and tender.
Egg whites
Beaten to foam, they trap air and give the omelet its light, airy structure.
Sugar
Sweetens the batter and helps the yolks blend into a smooth mixture.
Butter
Greases the pan and adds flavor and browning to the omelet's surface.
Rum
Adds aroma and a touch of flavor to the batter.

The step that matters

Gently fold in the beaten egg whites. Stirring or deflating the whites knocks out the air they hold, which makes the omelet dense instead of light and fluffy.

“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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