Rum Omelet
- Lard
- 3 eggs
- 1 tsp milk
- Powdered sugar
- Jamaica rum
- Salt
Put a small quantity of lard into the pan. Let it simmer a few minutes and then pour it out. Wipe the pan dry with a paper towel. Put in a little fresh lard in which the omelet may be fried. Be careful that the lard does not burn which would spoil the color of the omelet. Break the eggs into a bowl and whisk them thoroughly with a fork. The longer they are beaten, the lighter the omelet is going to be. Beat up the milk with the eggs and continue to beat until the last moment before pouring into the pan over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire. Slip a knife under the omelet to prevent it from sticking to the pan. When the center is almost firm, slant the pan, work the omelet in shape to fold easily and neatly. When slightly browned, hold a platter against the edge of the pan and deftly turn it out onto the hot dish. Dust a liberal amount of powdered sugar over it and singe the sugar into neat stripes with a hot iron rod, heated in the coals. Pour a glass of warm Jamaica rum around it. When it is placed on the table, set fire to the rum. With a tablespoon, dash the burning rum over the omelet. Put out the fire and serve like a rascal with a smile on your face.
Salt mixed with the eggs prevent them from rising and the omelet will look flabby. However, without salt, it will taste dull. Add a little salt to the eggs just before folding it and turning out on the dish.
Salt mixed with the eggs prevent them from rising and the omelet will look flabby. However, without salt, it will taste dull. Add a little salt to the eggs just before folding it and turning out on the dish.
Submitted by Jun 9, 2009
15 min 30 min 45 min
15 min 30 min 45 min