The 25th edition of the Giant Omelette Celebration was a success this past weekend in Abbeville, LA. There was some rain in the forecast but it stayed at bay long enough for thousands to enjoy good music, good food, and of course, a taste (or two) of the omelette. Below are a few pictures I took yesterday in downtown Abbeville.
This is all the chefs getting together for a photo op before the cooking started.
The preparation of an omelette with 5,025 eggs in it also requires lots of butter, 52 pounds to be exact. It also requires 50 pounds of onions, 75 bell peppers, 4 gallons of onion tops and 2 gallons of parsley among other ingredients. Since the celebration began 25 years ago, they add one egg to the recipe every year, which is why there are now 5025 eggs in the omelette.
The chefs took turn stirring the omelette on the hot open fire.
Once the omelette was done, all the chefs raised their cooking tools (giant wooden rakes and boat paddles) and started serving to the crowd.
I took this picture to show a little bit of downtown Abbeville. I love the architecture and what has been done in the past few years to spruce up the town.
That’s it folks! See you next year, November 6th & 7th, 2010, for another Giant Omelette Celebration!