Name: Dessert Omelet
Ingredients: 12 Eggs; 1/2 ts Salt; 4 tb Unsalted butter; 4 tb Sugar; 2 tb Dark rum; Confectioner's sugar for; Dusting

You cannot break men’s hearts by jesting with them, or telling them a smooth tale, or pronouncing a gaudy oration. Men will not cast away their dearest pleasures at the drowsy request of one that seems not to mean as he speaks, or to care much whether his request be granted or not. If you say that the work is God’s, and He may do it by the weakest means, I answer, It is true, He may do so; but yet His ordinary way is to work by means, and to make not only the matter that is preached, but also the manner of preaching instrumental to the work.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs	California	Desserts	4	Servings

INGREDIENTS

12		Eggs
1/2	ts	Salt
4	tb	Unsalted butter
4	tb	Sugar
2	tb	Dark rum
		Confectioner's sugar for
		Dusting

INSTRUCTIONS

1. Beat eggs with salt, sugar and rum in a medium bowl. In a large skillet
over high heat, melt 2 tablespoons butter and swirl to coat bottom and
sides of pan.
2. Pour one half of the egg mixture into pan. Grasp handle of pan with one
hand and gently shake pan to keep omelet from sticking. With other hand,
lightly scramble top of eggs with a fork, taking care to let bottom set
slightly so bottom surface is cooked and top stays moist. Cook about 1
minute (omelet should still be moist).
3. Using a spatula or fork, fold third of omelet nearest handle over
filling. Lifting handle of omelet pan, place edge of pan on a serving
plate. Push omelet over onto itself and gently roll it onto serving plate
(underside of omelet will be on top). Dust with confectioner's sugar. Cut
omelet in half and serve immediately. Repeat with remaining egg mixture.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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