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Omelette Aux Pommes

An omelette made with sliced apples, butter, sugar, eggs, and rum, caramelized and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apple and rum work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 214 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Omelette Aux Pommes

Ingredients

Directions

Prepare the apples

  1. Peel, core, and slice the apples.

  2. Fry the apple slices in butter until tender.

Make and cook the omelette

  1. Beat the egg whites and yolks together, then pour over the apples.

  2. Cook until set, then sprinkle with sugar before rolling.

  3. Roll the omelet, place it on a dish, and sprinkle with more sugar.

Finish and serve

  1. Burn the sugar with a salamander or hot poker until caramelized.

  2. Ignite the rum and pour it over the omelet.

  3. Serve very hot.

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. Apple + rumtop 7% of all pairs
    Smell alikemoderate
    Cooked together214 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Butter + rumtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

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

  3. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  4. Butter + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + eggtop 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 to form the body of the omelette around the apples.
Apples
Provide the main filling, becoming tender and sweet when fried in butter.
Butter
Fat for frying the apples, adding richness and helping them brown lightly.
Sugar
Sweetens the dish and caramelizes on the surface when burned for a glossy finish.
Rum
Adds aroma and flavour when ignited over the omelette just before serving.

The step that matters

Burn the sugar until caramelized. Sugar darkens and caramelizes only at high heat, and too little heat leaves it damp and unmelted. Heating it briefly and evenly gives a glossy crust without scorching the eggs underneath.

Swap the apple

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

  1. Vanillafits better
  2. Pineapplefits better
  3. Bananafits about as well
  4. Applethe original

Fit is the average pairing score against butter, sugar, egg, 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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