The 25th Annual Giant Omelette Celebration is taking place, where about 45 chefs from around the world whip up an enormous omelette in a 12-foot skillet for all to share.
Event chairperson Arlene White says this years dish boasts 5,025 eggs which take 100 volunteers about an hour to crack 50-pounds of onions, 75 bell peppers, 52-pounds of butter, and two special Louisiana ingredients crawfish and Tabasco.
It takes three hours to prepare and since its so massive, its impossible to flip like a regular omelette. White admits it turns out more like scrambled eggs.
Still, the crowd devours it, and there are never any leftovers afterwards.
White says the celebration is intended to honor the towns French roots, as the omelette is said to have originated in the south of France.
Napoleon feasted on one way back when and absolutely loved it.
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