Omelet with rum

Ingredients
6 eggs
granulated sugar
4 sugar cubes
rum
butter
salt
Method
Yolks are added to the beaten egg whites to stiff, add a pinch of salt and a little confused. Pour into a large pan, greased with butter, fried and occasionally shaken not stick omelet. Omelette is transferred in a heated dish and sprinkle with sugar. Place top 4 sugar cubes, pour hot rum and ignite the sugar almost melted. After flame extinction on omelet remains brown sugar syrup. Serve immediately.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
10 Jul 2003