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Rum Omelet

A fried egg mixture flavored with rum, cream, and sugar, then flambéed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream 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 ↓

Rum Omelet

Ingredients

Directions

Make the omelette

  1. Beat the eggs well in a bowl.

  2. Add the cream, sugar, and salt to the eggs and mix.

  3. Heat the butter in an omelette pan.

  4. Pour the egg mixture into the pan and stir until it begins to set.

  5. Fold the omelet quickly towards the handle of the pan.

  6. Cook a little longer to brown the underside.

Serve flamed

  1. Turn the omelet onto a hot dish, pour the rum around it, light it, and serve immediately.

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. Butter + creamtop 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
Provide the structure that sets into the body of the omelette.
Butter
Adds richness and helps the underside brown in the hot pan.
Cream
Adds moisture and a softer, more tender texture to the eggs.
Castor sugar
Adds sweetness and helps the omelette brown on the underside.
Rum
Adds aroma and flavour when flamed around the omelette at serving.

The step that matters

Fold the omelet quickly towards the handle of the pan. Eggs set within seconds once stirring stops. Folding while the surface is still slightly wet keeps the omelette soft and prevents overcooking, which makes it dry and rubbery.

“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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