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Omelet with Rum

A sweet omelet flavored with rum, flambéed and served hot.

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 with Rum

Ingredients

Directions

Make the omelet

  1. In a bowl, beat the eggs and mix in the sugar.

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

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

Flambé and serve

  1. Sprinkle a little sugar over the top.

  2. Pour the rum over the omelet and carefully ignite it.

  3. Serve immediately while it is still 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 into the omelet's structure as they cook, holding the dish together.
Sugar
Adds sweetness and helps the top brown lightly when heated.
Rum
Adds aroma and flavour; igniting it gives a brief burst of flame on the surface.

The step that matters

Igniting the rum. Alcohol vapour must be warm enough to catch fire, and pouring from a safe distance with the flame kept away from hair and clothing prevents accidental burns. Use a measured amount of rum and an extinguisher or lid nearby.

“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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