Rum Omelet

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 eggs
  • ½ oz. castor sugar
  • 1 tablesp.


Beat the eggs well and stir in thoroughly the sugar, cream and one tablesp. of rum. Heat the butter and take off any scum. Pour in the egg mixture and cook over a fairly quick heat. Stir until the mixture begins to set; then fold it over, away from the handle of the pan. Cook for another minute and