Skip to main content
Main

Omelet with Rum

An omelet cooked with sugar, topped with sugar, flambéed with rum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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. Beat the eggs with 1 teaspoon of sugar.

  2. Cook the eggs in a hot skillet to form a plain omelet.

Flame and serve

  1. Sprinkle 2 teaspoons of sugar over the top of the omelet.

  2. Pour 2 tablespoons of rum over the omelet and ignite it.

  3. Serve immediately while the rum is 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 structure of the omelet as they cook in the hot skillet.
Rum
Adds aroma and flavor when ignited on the omelet's surface.
Sugar
Adds sweetness and helps the top brown lightly when sprinkled on.

The step that matters

Igniting the rum. Rum must be warm enough to vaporize and catch fire, and the flame burns off alcohol quickly. Pouring carelessly or igniting near hair, cookware edges, or overhead surfaces can cause burns. Serve as soon as the flame is out, since the omelet cools and softens fast.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes