Preparation of Abbeville’s “5000 Egg” Giant Omelette
5000 Eggs + 1 for each year the festival has existed This year we will cook 5032 eggs!!
50 lbs. Onions
75 Bell Peppers
4 Gallons Onion Tops
2 Gallons Parsley
1 1/2Gallons Cooking Oil
6 1/2Gallons Milk
52 lbs. Butter
3 Boxes Salt
2 Boxes Black Pepper
15 lbs of Louisiana 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 Louisiana crawfish, sauté
Add 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.
The Omelette is served free to all who gather to watch. Omelette with a side of Poupart’s French Bread!, C’est Bon!!
Preparation of the fire starts as early as 8:00am on Sunday morning. The sand is placed on the roadway and the wood is expertly placed by our Maitre du Feu Elray Schexnaider. The fire is actually lit around 11:00am to prepare for the cooking which starts around 1:30pm.
9 Bell Pepper
1/2 Gallon Onion Tops
3 lbs Louisiana Crawfish
5 lbs. Butter
1 Qt. Milk
1 Pt. Oil
Preparation of the children's Omelette is done alongside of the Giant Omelette by our Jr. Members.