Belgians make a massive omelette in a 4-meter frying pan

How do you make a Belgian omelette? You'll need thousands of eggs and a four-meter frying pan… well, you will in order to make this one. 

In the town square of Malmedy, in the east of the country, Belgians gathered to feast on a traditional giant omelette made with thousands of eggs on Assumption Day.

Overseen by the 'World Fraternity of the Knights of the Giant Omelette', cooks broke and whisked the eggs while a pan four meters wide was brought by forklift truck.

Others fried up pieces of bacon in the pan before the whisked eggs were poured in. The finished omelette was served up to onlookers in bowls with a chunk of bread.

According to legend, the idea of cooking up an enormous omelette dated to the 9th century, the time of William I of the Duchy of Aquitaine in what is now south-west France.

Bessieres kicked off the massive-omelette tradition in 1973, with Malmedy and other towns in Argentina, Canada, France and the United States joining in.

Miguel Marcenac was in attendance to represent the Argentinian town of Pigue. "Everyone is very nice, and the omelette is really good, tasty", he said.

A mass was held at Malmedy's cathedral to bless eggs and bread to be used in the festival, before parading them through the town.