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Rum Omelet

A fried egg mixture flavored with rum, topped with sugar and flambéed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Rum Omelet

Ingredients

Directions

Prepare the batter

  1. Separate the yolks and whites of the eggs.

  2. Beat the yolks and whites separately until fluffy.

  3. Mix the flour with the yolks before folding.

  4. Fold the beaten whites into the yolks gently.

Cook and serve

  1. Cook the mixture in a skillet over medium heat, shaking constantly to prevent burning.

  2. Once cooked, sprinkle sugar on top and pour rum over it.

  3. Carefully ignite the rum and serve immediately while flaming.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Flour + rumtop 25% of all pairs
    Smell alikelow
    Cooked together810 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Whites trap air for lift and structure, while yolks add richness and set during cooking.
Flour
Gives the omelet body and helps hold the folded batter together.
Sugar
Adds sweetness on top and helps the surface caramelize slightly.
Rum
Adds aroma and flavor when poured over and ignited at the end.

The step that matters

Folding the whites into the yolks. Folding gently keeps the air beaten into the egg whites. Stirring or deflating them loses lift, leaving a dense, flat omelet.

“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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