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Rum Omelet

An omelet flavored with rum, dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Rum Omelet

Ingredients

Directions

Prepare the pan

  1. Heat 1 tablespoon of lard in a pan until simmering, then remove the lard and wipe the pan dry.

  2. Add a little fresh lard to the pan for frying the omelet.

Make the omelet

  1. In a bowl, whisk 3 eggs thoroughly with a fork, adding 1 teaspoon of milk.

  2. Beat the mixture until just before pouring it into the hot pan.

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

  4. Use a knife to prevent sticking.

  5. When the center is almost firm, shape the omelet for folding.

  6. When slightly browned, turn the omelet onto a hot dish.

Flambé and serve

  1. Dust the omelet with powdered sugar.

  2. Singe the sugar into stripes with a hot iron rod.

  3. Pour ⅓ cup of warm Jamaica rum around the omelet.

  4. Set fire to the rum at the table.

  5. Use a tablespoon to dash the burning rum over the omelet.

  6. Extinguish the fire.

  7. 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
Set to form the structure of the omelet as they cook.
Lard
Fat for frying that keeps the omelet from sticking and adds richness.
Milk
Adds moisture so the omelet stays tender rather than dry.
Jamaica rum
Warmed and set alight to add aroma and a flamed finish.
Powdered sugar
Dusted on and singed to add sweetness and caramelized stripes.

The step that matters

Remove the pan from the hottest part of the fire once the omelet sets. Eggs turn rubbery and dry when overcooked on intense heat. Moving the pan off the hottest part lets the omelet finish gently and stay tender.

“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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