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Omelette Rum

A flambé omelette flavored with sugar and rum.

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 Rum

Ingredients

Directions

Make the omelette

  1. Cook a plain omelette until browned.

  2. Transfer the omelette to a dish and fold it over.

Flambé and serve

  1. Sprinkle the omelette generously with sugar.

  2. Pour 1 tablespoon of rum over the omelette and ignite it.

  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. 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
Form the omelette's structure as they set when cooked.
Sugar
Adds sweetness and helps the surface caramelise and brown.
Rum
Adds aroma and flavour; igniting it gives a brief flambé effect.

The step that matters

Igniting the rum. Rum must be warm enough to vaporise and ignite, and the flame burns off most alcohol while leaving flavour. Keep the pan and nearby items clear of the flame and serve right after igniting, since the effect fades 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.

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