Home › The World's Kitchen › Rum Omelette

Rum Omelette

Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with a saltspoon salt, two tablespoons sugar and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the egg, mix with a fork for two minutes and let rest for a minute; fold up, let rest for a half minute, turn on a hot dish and sprinkle two tablespoons fine sugar over the omelette; glaze the surface with a red-hot poker, pour a half gill good Jamaica rum over, set fire to the rum and send to the table.