Skip to main content
Main

Rum Omelet

A fried egg mixture flavored with rum, dusted with icing sugar, and ignited before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Rum Omelet

Ingredients

Directions

Make and flavour the omelet

  1. Make an omelet as you would for an omelet soufflé.

  2. Pour 1 tablespoon of rum over the omelet.

Finish and serve

  1. Sprinkle with icing sugar.

  2. Ignite the rum and serve while burning.

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 during cooking to form the omelet's structure and soft, tender body.
Rum
Adds aroma and flavour, and its alcohol provides the fuel for the flame.
Icing sugar
Adds sweetness to the surface of the omelet.

The step that matters

Igniting the rum. The flame comes from alcohol vapour above the rum, not the liquid itself, so the rum needs to be warm enough to release vapour. Keep hair and sleeves clear of the flame and make sure nothing flammable is nearby, since the flame can spread quickly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes