Close-up of the process of making giant omelette in Belgium

Chefs in the town of Malmedy worked together to crack and beat eggs in a 4-metre-wide pan. Meanwhile, others fried bacon in the pan, before pouring in the beaten eggs.

On August 15, hundreds of people gathered in the town square of Malmedy, in the east of the Kingdom of Belgium, to enjoy a traditional giant omelette made from thousands of eggs.

This dish is made on the day of the Assumption of the Virgin Mary, a festival that has taken place annually for over 50 years.

The festival is overseen by the World Giant Omelette Association.

Chefs in the town of Malmedy worked together to crack and beat eggs in a 4-metre-wide pan. Meanwhile, others fried bacon in the pan, before pouring in the beaten eggs.

After the eggs are omeletted, they are divided into small bowls with a piece of bread for everyone to enjoy.

According to legend, the idea of cooking a giant omelette dates back to the 9th century, during the reign of William I of Quitaine, in what is now southwestern France.

Bessieres started the tradition in 1973 with Malmedy and other towns in Argentina, Canada, France and the US joining in./.

(Vietnam News Agency/Vietnam+)

Source: https://www.vietnamplus.vn/can-canh-quy-trinh-che-bien-mon-trung-trang-khong-lo-tai-bi-post1056259.vnp