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Omelette With Rum
Method
Make a plain omelette with six eggs, turn it on a heated platter. Dust it with powdered sugar, and score it across the top with a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them on the platter. Put over the omelette four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelette to the table, burning. Baste it with the burning rum until the alcohol is entirely burned off.
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