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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