|Eggs||6 (Mixed With 4 Tablespoons Cold Water)|
|Butter||1 1⁄2 Tablespoon|
|Rum||1⁄2 Cup (8 tbs), heated|
|Sugar||1⁄2 Cup (8 tbs)|
Beat eggs and water until just blended.
Melt butter in top pan of a chafing dish over direct flame.
Add egg mixture.
Cook over medium flame.
Stir sides with a wooden fork.
Tilt pan so that uncooked egg runs around rim of pan.
Sprinkle omelette lightly with salt.
When set, fold in half and top with sugar.
Pour in rum.
Set on fire.
While rum is burning, dip up some of it and ladle it over omelette.