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Bum Ob Kibsch Omelet

A sweet omelet made with eggs, cream, powdered sugar, fruit jelly, butter, and kirsch, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Bum Ob Kibsch Omelet

Ingredients

Directions

Make the omelet

  1. Beat the eggs lightly with a little powdered sugar.

  2. Add the cream and mix well.

  3. Heat the butter in a skillet over medium heat.

  4. Pour the egg mixture into the skillet and cook until set.

  5. Spread the fruit jelly on top and fold the omelet.

Finish and serve

  1. Transfer the omelet to a hot platter.

  2. Sprinkle the omelet with powdered sugar.

  3. Pour the rum or kirsch over the omelet.

  4. Ignite the alcohol just before serving.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + rumtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when cooked, forming the structure of the omelet.
Cream
Adds moisture and a softer, more tender texture to the eggs.
Butter
Adds fat for richness and gives the omelet a light browning in the skillet.
Fruit jelly
Adds sweetness and moisture inside the folded omelet.
Powdered sugar
Adds sweetness and a light sugary finish on the omelet.
Rum or kirsch
Adds a strong aroma and flavor that comes through when warmed or flamed.

The step that matters

Igniting the alcohol. Flame needs warm alcohol vapor, so the spirit should be poured over the omelet and lit just before serving. Lighting too early wastes the aroma, and flames near the cook are a burn risk, so keep a lid or flame source ready and stay clear of the pan edge.

“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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