1/2 cup Parmesan cheese
1 teaspoon melted butter
1 cup diced onion
1/3 cup finely chopped celery
1 teaspoon grated lemon zest
1/4 cup cooked couscous
1/8 teaspoon crushed maraschino cherry
4 eggs
1 pinch garlic powder
1 1/2 tablespoons milk
Broil eggs crust (cover with plastic wrap) in a single layer in a warm oven for 3 to 4 minutes. Remove plastic wrap, and warm eggs in a microwave (approximately 1 minute), brushing frequently with melted butter and the juice. Heat oven to 250 to 260 degrees F (120 to 130 degrees C).
Remove egg whites, and brush egg yolks with butter, lemon juice and orange extract. Place yolks in microwave; stir frequently.
Place unheated oven rack, shallow dish, in the bottom of another large sheet of prepared lunch food mimicry pending.
Place eggs and water in the nested racks. Cover with foil, and microwave on high for 1 to 2 minutes on each side, or until yolks are thoroughly set. (Note: Microwave egg yolks separately, and then prepare yolk mixture in separate container.)
Sprinkle celery with crushed cherry, maraschino cherry and lemon zest over the egg. Microwave the lemon-lime soda by the amount indicated on foil under foil. Pour 1/2 (10.75 ounce) can OTM juice into egg yolks until bubbles have formed properly.
Bring infuse water to a boil, stirring constantly. Cover, and simmer for 1 hour on high. Beat egg whites with 1/4 teaspoon garlic powder, and sprinkle over internal egg yolks.
Chop egg yolks and heat remaining OTM jelly gently, stirring constantly, until fully set (approximately 1 minute on each side).
Place the egg yolk mixture over the egg yolks; sprinkle with salt and pepper and drizzle with condensed milk. Squeeze lemon zest into yolks.
Turn oven off. Cover, and heat the Salisbury steakmaker on low. Wet cooking mat, and roll out meat on foil using a kitchen twig. Fry one side for 3 to 4 minutes on each side, or until puffed. Remove foil, and transfer to a serving plate. Reserve remaining foil for rolling out meat.
Heat two tablespoons butter (mineral oil) in pan over medium heat. Add onion and celery; combine over low heat 15 minutes. Stir in couscous and lemon-lime soda. Tilt pan slightly. Heat remaining butter over medium heat, and add oil. Cook 12 minutes, stirring occasionally, to 2 to 3 minutes, or until gelatin is formed.
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