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Dessert

Omelet Au Rhum

An omelet flavored with sugar and flambéed with rum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and rum are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,908 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelet Au Rhum

Ingredients

Directions

Make the omelet

  1. Add sugar to the eggs and whisk until combined.

  2. Cook the mixture in a skillet to make a plain omelet.

Finish and serve

  1. Once cooked, transfer the omelet to a serving dish.

  2. Sprinkle a little sugar on top.

  3. Pour the rum over the omelet.

  4. Carefully ignite the rum and serve immediately while burning.

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

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

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

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

  3. Egg + rumtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set when cooked to form the body of the omelet.
Sugar
Adds sweetness to the eggs and the finished omelet.
Rum
Adds aroma and flavour, and is ignited for the flaming finish.

The step that matters

Igniting the rum. Rum burns only once its alcohol vapour catches fire, so the flame can be weak or spread unexpectedly. Ignite it carefully, away from hair and cabinets, and serve while the flame is still burning as the record directs.

“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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