| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New Orleans |
|
2 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggs |
| 2 |
tb |
Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground white pepper |
| 3 |
tb |
Plus 2 tsp. sugar |
| 1/2 |
c |
Rum |
| 3 |
tb |
Butter |
INSTRUCTIONS
New Orleans Cookbook
In a mixing bowl combine the eggs, milk, salt, pepper, and 3 tablespoons
sugar and beat with a wire whisk until throroughly mixed and airy. In a
10-inch omelette pan melt the butter until it begins to sizzle, then pour
in the egg mixture. Cook over high heat for about 1 minute, then lower the
heat to medium. Keep tilting the omelette pan from side to side with a
circular motion to keep the omelette from sticking. Cook until the top is
no longer wet, then sprinkle with 2 teaspoons sugar. Pass the pan under a
preheated broiler for 30 seconds to carmelize the sugar. Heat the rum in a
small pan until it bubbles. Pour it over the omelette and ignite, then
spoon the burning rum over the omelette until the flame dies out. Divide it
in half and serve immediately, with the liquid from the pan poured over.
Posted to Bakery-Shoppe Digest V1 #177 by "Mandy Rose Bell"
<mbell@cdsnet.net> on Aug 1, 1997
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