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Omelet with Rum

A sweet omelet flavored with rum, cooked in a skillet and served while the rum is ignited.

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. Make a sweet omelet by whisking eggs and sugar together.

  2. Pour the omelet onto a hot skillet and cook until set.

Flambé and serve

  1. When serving, pour ⅓ cup of rum over the omelet.

  2. Light a wax taper and touch it to the rum to ignite.

  3. 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 into the structure of the omelet as they cook and firm up.
Sugar
Sweetens the omelet and helps it brown lightly in the pan.
Rum
Adds aroma and flavor, and its alcohol vapor is what ignites for the flambé.

The step that matters

Igniting the rum. The flame comes from alcohol vapor above the liquid, not the rum itself, so the rum must be poured over the omelet and lit close to the surface. Too much rum or a flame held too far away can cause a sudden flare-up, so keep the taper controlled and the cook's hands and face clear of the pan.

“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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