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Omelette Au Rhum

A light omelette flavored with rum, sweetened with powdered sugar, finished under a broiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rum and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Omelette Au Rhum

Ingredients

Directions

Prepare

  1. Separate the egg yolks and whites.

  2. Mix yolks with milk, flour, salt, and sugar.

  3. Beat the egg whites until soft peaks form.

  4. Gently fold the egg whites into the yolk mixture.

Cook and finish

  1. Cook the omelet in a greased skillet until set.

  2. Transfer to an oven-safe dish, sprinkle with powdered sugar, and drizzle with rum.

  3. Place under the broiler for a few minutes to caramelize the sugar.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

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

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites give the omelet its light structure, and the yolks add richness and set the body.
Jamaica rum
Adds aroma and flavor when drizzled over the omelet.
Powdered sugar
Sweetens the omelet and caramelizes under the broiler for browning.
Flour
Helps the yolk mixture hold together and gives it some body.
Milk
Adds moisture and softness to the yolk mixture.

The step that matters

Gently fold the egg whites into the yolk mixture. Whipped egg whites trap air that gives the omelet its lift. Heavy or vigorous stirring knocks that air out, leaving a dense, flat result.

“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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