Rum Omelet

Omelette au Rhum

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Eggs
  • 3 Lumps of Loaf Sugar
  • A Glassful of Jamaica Rum
  • A Tablespoonful of Milk
  • A Tablespoonful of Butter


Beat the yolks well; add the milk, and then add the whites of the Eggs, beaten to a stiff froth. Beat all together. The longer the Eggs are beaten, the lighter will be the Omelet. Make a Plain Omelet. Fold and turn quickly into a hot dish; place three lumps of loaf sugar on top, and bring to the table hot. As you place it on the table, pour the Rum over the Omelet and around. Set the Rum on fire with a match, and with a tablespoon dash the burning Rum over the Omelet till all the sugar has melted over it and all the Rum has evaporated. When it ceases burning, serve immediately. This is served as an entremet sucre.