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Omelette Au Rhum

A flambé omelette flavored with rum, jam, and sifted sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rum and apricot work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 149 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Omelette Au Rhum

Ingredients

Directions

Make the omelette

  1. Prepare the eggs by beating them well.

  2. Sweeten the mixture slightly and add the rum.

  3. Heat a pan and pour in the egg mixture.

  4. When nearly set, spread a layer of jam on top.

  5. Turn the omelette onto a hot dish dusted with sifted sugar.

Finish and serve

  1. Dust more sugar on top and glaze with a hot iron.

  2. Pour 2 tablespoons of rum around the omelette and ignite a teaspoon of rum.

  3. Serve immediately while on fire.

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. Rum + apricottop 8% of all pairs
    Smell alikemoderate
    Cooked together149 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Rum + sugartop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  3. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. 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 a structure that gives the omelette its body and holds the filling.
Rum
Adds aroma and flavour, and when ignited, a brief burst of flame at serving.
Jam
Adds sweetness and fruity flavour in a layer inside the omelette.
Loaf sugar
Sweetens the egg mixture and caramelises slightly on the surface when glazed.

The step that matters

Glaze with a hot iron. The sugar must be heated enough to caramelise into a glossy, browned crust without burning. Too little heat leaves the sugar dull, while too much scorches it and makes it bitter.

Swap the apricot

How well each one fits the dish's main ingredients (egg, rum, sugar):

  1. Vanillafits better
  2. Pineapplefits better
  3. Bananafits better
  4. Apricotthe original

Fit is the average pairing score against egg, rum, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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