Rum Omelet


  • 3 eggs
  • ½ oz. castor sugar
  • 1 tablesp. cream
  • 2 tablesp. rum
  • ½ oz. unsalted butter


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 then tip it out on to a hot dish.

Pour round a tablesp. of rum and light, if liked. Serve at once.