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Rum Omelet (omelette au rhum)

Flambeed rum omelet from Erken 1914: 3 eggs beaten with 1 tsp sugar, 1 tbsp cream and salt, stiff whites folded in, fried in browned butter, rolled, dusted with powdered sugar and flambeed with warm rum at serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 465 (falt i det fri)

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About the dish

A flambeed dessert omelet in the French style from the dessert chapter of "Stor kokebok" (1914). A "liqueur glass" corresponds to about 2–3 tablespoons, and "glassursukker" is finely ground powdered sugar.

How to make it

  1. 1

    Beat the egg yolks

    Beat the egg yolks with the sugar for about 15 minutes, then stir in the cream and the salt.

  2. 2

    Fold in the whites

    Whip the egg whites stiff and fold them gently into the egg mixture.

  3. 3

    Brown the butter

    Brown the butter in a pan until it smells nutty.

  4. 4

    Cook the omelet

    Pour the egg mixture into the pan and stir a little with a spoon or fork until the mixture begins to set. Quickly roll the omelet up toward the pan handle and cook it a few moments more.

  5. 5

    Flambe and serve

    Place the omelet on a warm platter, dust with powdered sugar, pour 3 tbsp warm rum over it and light it just as the omelet is carried in.

Changes from the original

"Liqueur glass" has been converted to 3 tablespoons of rum, "knife's point" to a knife's point (a pinch) of salt, and "glassursukker" to powdered sugar. The cooking time is given in minutes.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 465) → 1949 (korrekturlest, s. 532)~55% av teksten endretfjernetlagt til
(Omelette au rhum.) 3 egg 15 gr. smør 1 spiseske spiseskje fløte 1 teske teskje sukker 1 knivsod knivsodd salt 1 likørglas rum Eggeblommerne likørglass rom. Eggeplommene røres 1/4 ¾ time med sukkeret, irøres fløten, saltet og de stivvispede hviter. Smørret vannes Smøret varmes til det lugter lukter av nøttekjerne, eggemassen heldes helles i; rør med en ske skje eller gaffel, gaffel til massen begynder at begynner å stivne, rul rull omeletten hurtig sammen henimot pandens haandtak. pannens håndtak. Stek nogen øieblikke længer, læg øieblikk lenger, legg omeletten paa på et varmt fat, bestrø bestro den med glassursukker, held glasursukker, hell 1 likørglas likørglass varm rum rom over og tænd paa, tend på, idet omeletten serveres. Til 2 å 3 personer.

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Frequently asked questions

How long does the egg mixture need to be beaten?
The egg yolks are beaten with the sugar for about 1/4 hour (15 minutes) before you blend in the cream, salt and the stiffly whipped egg whites.
How do I know the butter is hot enough?
According to the recipe the butter should be browned until it smells nutty – that is, a nutty, lightly browned butter. Then you pour in the egg mixture and stir until it begins to set, before rolling the omelet up toward the pan handle.
How is the rum omelet flambeed?
Place the finished omelet on a warm platter, dust with powdered sugar, pour over one liqueur glass of warm rum and light it as the omelet is served. The rum must be warm for the flame to catch.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 465. It serves 2 and uses 3 eggs, 15 g butter, 1 tablespoon cream, 1 teaspoon sugar, a knife's point of salt and 1 liqueur glass of rum.

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