Beat the yolks of the eggs with the sugar to a cream; add the grated zest of the rind and the orange juice; then fold in lightly the beaten whites of the eggs. Have a clean, smooth omelet or frying-pan; put in a teaspoonful of butter, rubbing it around the sides as well as bottom of the pan. When the butter bubbles, turn in the omelet mixture and spread it evenly. Do not shake the pan. Let it cook until it is a delicate brown and seems cooked through, but not hard. Fold the edges over a little and turn it onto a flat hot dish; sprinkle it plentifully with powdered sugar; heat the poker red hot and lay it on the omelet four times, leaving crossed burnt lines in the form of a star. This ornaments the top and also gives a caramel flavor to the sugar.