Eggcellent Day

The first weekend in November, Abbeville has a Giant Omelette Celebration. In 1984, three members of the Chamber of Commerce (Emery "Bichon" Toups, Tracy Kays, and Sheri Meaux) attended the Easter Omelette Festival in Bessieres, France and were later knighted the first of Abbeville's Chevaliers. They returned home with the determination to bring Abbeville closer to its French Heritage by hosting an omelette festival and joining the sisterhood of cities who celebrate the omelette - Bessieres, France; Frejus, France; Dumbea, New Caledonia; and Granby, Quebec in Canada. Malmedy, Belgium and Pigue, Argentina later joined the fraternity, bringing the number making seven locations to celebrate this festival annually. Abbeville's Giant Omelette is truly an international festival.Each year, foreign representatives from each of these cities arrive here to be knighted as chevaliers (chefs) into Abbeville's Confrerie (fraternity). Beneath majestic moss-covered live oak trees in historic Magadalen Square, they help to prepare the 5000 egg Giant Cajun Omelette. They also come to experience the area's joie de vivre, to share its rich culture, to meet and mingle with its people, and to make memories and friendships which last a lifetime. The omelette is then given away freely to all in attendance.Come join in our Celebration and become closer to our French heritage through the cooking of the "Omelette of Friendship". (Okay, I didn't write this and you can read moe excerpts from the website: http://www.giantomelette.org/) .

We had a fun time with Didi, Nanny Wanda, Sandra, & Bozo. The day started off with a beautiful Mass. The weather was perfect for dancing, looking at the booths, antique cars, or tasting the delicious food.

Towards the end of the day the cooking of the Omelette begins. The chevaliers parade through town with Fathers Blanda and Chauvin, the Tabasco Girls, and of course the incredible, edible egg!

So what about this giant omelette.... It is cooked on a GIANT skillet! The festival started with 5,000 eggs in 1984, and each year they add another egg...so if you do the math, we are at 5,024! Wow that's big. Just to give you an idea of what it entails I included the recipe:

5024 Eggs, 50 lbs. Onions, 75 Bell Peppers, 4 Gallons Onion Tops, 2 Gallons Parsley, 1 1/2 Gallons Cooking Oil, 6 1/2 Gallons Milk, 52 lbs. Butter, 3 Boxes Salt, 2 Boxes Black Pepper, Crawfish Tails,Tabasco Pepper Sauce (to taste)

The Confrerie members gather to crack the eggs Pour eggs into 5 gallon buckets Add salt, pepper, milk & Tabasco pepper sauce® Blend with unique mixing tool (you will have to attend to know what this is) Set above ingredients aside Prepare skillet with oil and butter Add onions & bell pepper, sauté Add crawfish, sautéAdd egg ingredients to the ingredients in the skillet on command Stir gently and merrily to the beat of the Cajun music in the background Just prior to completion add parsley & onion tops Remove skillet from fire Serve with Poupart's French Bread - C'est Bon!Official Ingredients Preparer - Retired Sheriff Ray LeMaire

Not only did we have a fun family day, but we also got fed too:)!