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Rum Omelet

A fried egg mixture flavored with sugar and rum, ignited 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 ↓

Rum Omelet

Ingredients

Directions

Cook the omelet

  1. Beat the eggs until soft and fluffy.

  2. Pour the eggs into a heated skillet and cook until just set.

  3. Sprinkle sugar over the omelet.

Flambé and serve

  1. Pour rum over the omelet.

  2. Carefully ignite the rum and baste the omelet to keep it flaming.

  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. 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
Provide the structure that sets into the body of the omelet when heated.
Sugar
Adds sweetness and helps the top brown slightly in the pan.
Rum
Adds aroma and flavor, and its alcohol vapor ignites to create the flambé.

The step that matters

Carefully ignite the rum. Alcohol vapor above the rum catches fire quickly, so the flame can spread fast. Keeping the pan away from your face and hair and using a long lighter or match prevents burns. Basting keeps the flame going while the alcohol burns off, leaving the rum's aroma behind.

“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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