Gail Wilson is egg cook at the Grange breakfast, showing off her skills with three pans of eggs and a practiced flip of the wrist. She deftly coats a pan with cooking spray, breaks two eggs against each other and drops them in. A quick shake as they set, then that wrist goes into action. Eggs fly up in the air, do a flip and land back in the pan.

"Most people want them sunnyside up, scrambled, over easy. Basted or poached once in a while," Gail says. "I do my best to fix them the way they want them."

Gail Wilson specializes in eggs for the Grange breakfast, but the rest of the month she cooks at home for her extended family, turning out full meals for up to eight people at a time.


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