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Omelet with Rum

A sweet omelet flavored with rum, flambéed before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rum and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,007 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Omelet with Rum

Ingredients

Directions

Make the omelet

  1. Beat the eggs and sugar together until well mixed.

  2. Heat a buttered pan until bubbling hot.

  3. Pour the egg mixture into the pan and shake slightly to prevent sticking.

  4. Cook until the sides and bottom are set.

Finish and serve

  1. Turn the omelet onto a warm platter and fold it over.

  2. Sprinkle with a little sugar and pour the rum on top.

  3. Carefully ignite the rum before serving.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,007 recipes

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

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 omelet as they cook, giving it body and softness.
Sugar
Adds sweetness and helps the top and edges take on a light caramelized color.
Rum
Adds aroma and flavor; igniting it gives a brief flame and a toasted, boozy note.

The step that matters

Carefully ignite the rum before serving. Alcohol vapor ignites readily, so the rum should be warmed slightly, poured away from the heat source, and lit with a long match or lighter by someone who keeps hair and clothing clear of the flame. Igniting it too early or too close can cause a dangerous flare-up.

“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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