|4 tablespoons||Unsalted butter|
|2 tablespoons||Dark rum|
|Confectioner's sugar for|
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
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