Rum Omelette

Preparation info

  • For

    3 or 4

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 6 eggs
  • 1 oz. (30 g.) butter
  • 1


Prepare the eggs in the ordinary way and add the sugar, beating the eggs well. Put in the pan a little more butter than for an ordinary omelette. Make the omelette, fold it, sprinkle with sugar and glaze for a minute under a hot grill. Meanwhile warm some rum, pour it over the omelette and light it. Carry flaming to table and serve with cream.