Giant omelettes land in France

If you fancy yourself as a bit of an egg lover then you best get yourself down to Saint-Aygulf in France for the annual omelette festival.

The picturesque coastal town located near St Tropez on the Cote d'Azur produces the giant omelettes every year as part of celebrations by the town's local omelette brotherhood.

Cooked in a pan measuring three metres, the giant dish uses 14,400 eggs, 15 litres of oil and three kilograms of butter.

And to get the job done is stirred together by giant wooden spoons.

The chefs preparing the dish also bake giant loafs of bread and at the end of the process almost 4,000 people get to feast on the results.

Once breakfast is had participants at the festival can then compete in a 10km 'fun run' to burn off those extra kilos.

Preparing giant omelettes is a strong tradition in France and according to legend began when the town of Bessières cooked for Napolen as he travelled through the south of the country.

Ever since then Easter Mondays have been dedicated to producing enormous omelettes.


/Metro/