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Omelette Au Rhum

An omelette cooked with rum and finished with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and rum 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

Make the omelette

  1. Beat the eggs until frothy.

  2. Cook the omelette until set.

  3. Sprinkle castor sugar over the omelette just before removing it from the heat.

Flame and serve

  1. Heat the rum in a small cup on the stove or in the oven.

  2. Pour the heated rum over the omelette and ignite it at the table.

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. Sugar + rumtop 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 a firm structure that holds the omelette together when cooked.
Castor sugar
Adds sweetness that balances the richness of the eggs.
Rum
Adds alcohol flavour and aroma, and gives the flambé effect when ignited.

The step that matters

Heating the rum before igniting. Warm rum releases more alcohol vapour, which catches fire readily above the surface. Cold rum may fail to light, so heat it gently before pouring it over the omelette.

“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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