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Omelet, Sweet

A sweet omelet flavored with butter, sugar, cream, and rum, cooked and served flaming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Omelet, Sweet

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Omelet, Sweet

Ingredients

Directions

Prepare

  1. Beat the eggs well in a bowl.

  2. Add the salt, sugar, and cream or milk to the eggs.

Cook the omelette

  1. Heat the butter in an omelette pan.

  2. Pour in the egg mixture and stir with a spoon or fork until it begins to set.

  3. Fold the omelet towards the handle of the pan.

  4. Cook for an additional minute to brown the underside.

Serve

  1. Turn the omelet onto a hot dish, pour the rum around it, light it, and 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

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

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

  5. Egg + buttertop 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 into the structure of the omelette as they cook, forming its body.
Butter
Fat that keeps the omelette from sticking and helps the underside brown.
Cream or milk
Adds moisture, giving the omelette a softer, more tender texture.
Castor sugar
Adds sweetness and helps the underside brown in the pan.
Rum
Poured around the omelette and lit to add a flamed, aromatic finish.

The step that matters

Stir until it just begins to set, then fold. Egg proteins set with heat, so stopping at the first sign of setting keeps the omelette tender. Overcooking makes it tough and dry, and it can split when folded.

“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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