Omelette au Rhum

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 eggs
  • salt
  • 3 tablespoons castor sugar
  • 2


Beat eggs with a pinch of salt and 2 tablespoons sugar. Heat butter in a preheated omelette pan. Remove from heat and pour in the eggs. Return to heat and continue to cook as for Individual French Dessert Omelettes above. When omelette is cooked, spread with heated apricot jam. Fold on to a hot plat