Skip to main content
Main

Rum Omelet

A rum-flavored omelet topped with powdered sugar and flambéed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rum Omelet

Ingredients

Directions

Make the omelet

  1. Beat the eggs, milk, and powdered sugar in a bowl until mixed.

  2. Heat the melted butter in an egg pan.

  3. Pour the egg mixture into the pan.

  4. Cook without burning.

Finish and flame

  1. Slide the omelet onto a very hot platter.

  2. Mark the top with a wire heated in the fire.

  3. Dredge the top with powdered sugar.

  4. Pour the rum around the omelet.

  5. Set it on fire.

  6. Serve on a larger dish with a spoon to baste the omelet.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Rum + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

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

  4. Rum + sugartop 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 into a custard-like structure that holds the omelet together when cooked.
Milk
Adds moisture, keeping the cooked omelet soft and tender rather than dry.
Rum
Poured around the omelet and set alight, adding flavour and aroma as it burns off.
Powdered sugar
Sweetens the omelet and caramelizes lightly on the hot top for a golden surface.

The step that matters

Cook without burning. Eggs turn rubbery and dry when cooked over too much heat, so the omelet should set gently while staying soft inside. Sugar on the surface can also scorch quickly, so watch the heat closely.

“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