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Omelet Au Rhum

A French omelet flavored with rum, lemon peel, and powdered sugar.

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

Omelet Au Rhum

Ingredients

Directions

Prepare the eggs

  1. Separate the yolks and whites of the eggs into different bowls.

  2. Beat the egg whites until stiff.

  3. Beat the yolks separately with the powdered sugar and grated lemon peel.

  4. Combine the yolks with the beaten whites and mix well.

  5. Add a little milk if desired, continuing to beat.

Cook and serve

  1. Melt the butter in a frying pan.

  2. Pour the egg mixture into the pan and cook until set.

  3. Grate sugar over the omelet when done.

  4. Pour the rum over the omelet 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. 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. 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. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

What each ingredient does

Eggs
Whites hold air when beaten, giving the omelet its light, airy structure.
Butter
Melted in the pan, it adds richness and helps the omelet brown and release.
Powdered sugar
Sweetens the yolk mixture and adds a touch of sweetness to the omelet.
Rum
Poured over the finished omelet to add a boozy aroma and flavor.

The step that matters

Beating the egg whites until stiff. Whites must be beaten to stiff peaks so they trap air; underbeaten or deflated whites make the omelet flat and dense.

Swap the lemon

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

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

Fit is the average pairing score against egg, sugar, milk, butter, rum. 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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