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Omelette Au Rhum

A French omelette flavored with rum and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rum and sugar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,908 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Omelette Au Rhum

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl until well mixed.

  2. Heat a non-stick skillet over medium heat.

Cook the omelette

  1. Pour the eggs into the skillet.

  2. Cook until the edges are set.

  3. Gently lift the edges to allow uncooked egg to flow underneath.

  4. When the omelette is mostly set, sprinkle sugar on top.

Flambé and serve

  1. Pour the rum over the omelette.

  2. Carefully ignite the rum.

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

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

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

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

  3. 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 the structure of the omelette as they cook, holding it together.
Rum
Adds flavour and, when ignited, a brief burst of flame that carries its aroma.
Sugar
Adds sweetness and, as it melts on the hot surface, a light caramel flavour.

The step that matters

Igniting the rum. Rum must be warm and its alcohol vapour must be present for it to catch fire; pour carefully away from the pan edge and hair, since the flame can spread quickly. Ignition is the moment a cook is most likely to get wrong.

“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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