Bethlehem Heritage Society
Sweet Omelet with Rum Sauce
For the Omelet
2 eggs separated
3 to 4 tbsp rum
1 tsp cream of tartar
1 tbsp plus 1 tsp sugar 1 tbsp unsalted butter Pinch of salt
For the Rum Sauce
1⁄4 cup light brown sugar 1⁄4 cup unsalted butter 1⁄3 cup heavy cream
3 tbsp rum
For the Omelet: Stir the egg yolks with a whisk until they are light and pale. Whisk in 1 to 2 tbsp of rum. Whip the egg whites in a separate bowl with the cream of tartar, 1 tbsp of the sugar, and salt until soft peaks form. Gently fold the whites into the yolks. Preheat a nonstick, 8–9-inch skillet over medium to medium-high heat. Melt the butter in the skillet, swirl to coat the pan, and when the butter bubbles and sizzles but is not smoking or brown, pour the eggs into the pan. Let the eggs sit quietly for about 10 seconds. Then, grabbing the handle of the pan and using a spatula, stir the eggs in the pan, At the same time, using crisp, short motions, keep the skillet moving back and forth. When the bottom of the eggs begin to set, lower the heat to medium-low and let the omelet cook until the eggs cook through and the bottom of the omelet turns a light or golden brown, about 3-4 minutes. If the top of the eggs seems not to finish, you can speed things along by covering the pan with a lid for about 1 minute. Using a spatula, gently fold the omelet in half, moving from the outside of the pan to the inside. Sprinkle the omelet with the remaining teaspoon of sugar and an additional tablespoon or two of rum to flambé, if desired.
For the Rum Sauce: Place all the ingredients in a medium saucepan over medium-high heat. Bring the sauce to a gentle boil and let cook for about 3 minutes, stirring constantly to prevent scorching. Turn the omelet onto a plate. Spoon the rum sauce over the top of the omelet. Serve immediately.