Always held the 1st weekend in November, the omelet is fixed on Sunday in Magdalen Square. The fire is prepared & started at 8:30 in the morning and attended until it is time to start the cooking. The procession of chefs is held at 1pm, they are introduced along with the country they represent. On hand were chefs from Belgium, Quebec & Abbeville. In their toques & ribbons with copper skillets around their necks, they parade around the square. The very large skillet is placed over the fire, the chefs in training are allowed to break the eggs (5026 of them), stir in the milk. Meanwhile, 1 & a half gallons of cooking oil are used to grease the skillet & then 52 lbs of butter are added. 75 bell peppers are added as well as 50 lbs of onion followed by crawfish tails. The Tabasco Girls dance around the skillet adding yes Tabasco sauce. The paddlers & rakers then begin to stir the cooking eggs. When all is cooked, every chef fills a tray with bowls of egg , bread & fork to pass around to the waiting people. The eggs were delicious! The 1st year, the omelet was 5000 eggs & they have added an egg each year.
Abbeville’s Giant Omelette Celebration
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