Thats the eggcellent idea behind the 23rd Annual Giant Omelette Celebration happening this Sunday (Nov. 5), where more than 30 chefs will be scrambling up an omelette made from 5,023 eggs.
Event organizer Arlene White says the giant omelette also includes 52 pounds of butter, 50 pounds of onions, a crateload of crawfish and a whole lot of tabasco.
Says White: The crawfish and tabasco are signature Louisiana ingredients, so nobody can forget our omelette.
White expects about 6,000 people to show up at the celebration and says the omelette, which adds one egg to the recipe each year, is usually enough for everyone to eat.
Adds White: Theres never been a shortage and sometimes we even have a bite left over.
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