Chevaliers Angelle Broussard (left) and Laurie Hulin sought these two girls out in the crowd to take a photo with them. The two girls, who are from Hammond, were dressed in an egg and bacon costume. The egg is Gillian Van Bree and the bacon is Caitlin Robinson.
Abigail Listi introduces the 5,033rd egg - Eggsindillen Eggbert.
They prepare the bread to eat with the eggs.
New Chevalier Dan Dartez gets to stir the butter and eggs for the first time.
Crawfish is thrown into the eggs.
Pouring of the eggs into the skillet.
Preparing to the eggs and bread.
Maitre du Feu Elray Schexnaider.hands out cooked eggs to the crowd.
Large crowd attends Giant Omelette Celebration, including bacon and egg
The weather was perfect and it was evident about how many people attended the 33rd Giant Omelette Celebration in Abbeville this weekend.
The celebration concluded with the cooking of 5,033 eggs in front of a couple of thousand who sat and watched as the eggs were cooked.
Mt. Carmel student Abigail Listi presented the new egg named, Eggsindillen Eggbert to the chevaliers before they began cooking.
In that crowd of people were two unique individuals who stood out.
Caitlin Robinson and Gilian Van Bree decided to drive from Hammond to attend the Giant Omelette Celebration and wore an egg and bacon costume.
Robinson was the bacon and Bree was an egg.
Their costumes caught the eye of Chevaliers Angelle Broussard and Laurie Hulin. The two went up to the girls and insisted they take a picture with them.
“These were our Halloween costumes so, we decided to wear them,” said Bree. “It fit the occasion.”
The two Southeastern University students were two of many people who travelled to Abbeville from out of town.
Brian Clemens of Lake Charles brought his family to watch as the eggs are cooked.
“This is a neat thing to see,” said Clemens. “We enjoy coming watch and then eat the eggs.”
The two day celebration began Sunday at 9 a.m. with an social mass at St. Mary Magdalen Catholic Church.
The procession of the chefs and eggs walked through downtown at 1 p.m. with the preparation starting around 1:20.
By 3 p.m. the crowd was given cooked cooks with crawfish and seasoning.
“This is worth the wait,”said Clemens as he ate the eggs.