- On and off, on and off.

Hey guys, this is Inga and in this video,

I will only be making Gordon Ramsay recipes for 24 hours.

This is probably the hardest cooking challenge

I have done yet.

Gordon Ramsay is one of the most influential chefs

in the world, and he's also known for being quite tough

in the kitchen.

- You're (beep) useless.

That's why it's called (beep) non-stick!

I've had enough!

- I feel like quite might be an understatement.

Nothing can be more difficult

than just being able to make his recipes right.

But because some of you put it in the comments last time

that you wanted to see me take up this challenge,

I am here to make it happen.

In the next 24 hours, I will be making

some of Gordon Ramsay's most viral recipes here on YouTube.

I'm going to do everything I can to make sure

that I recreate this as perfectly as possible

so that I won't be an idiot sandwich.

But in all seriousness, Gordon Ramsay is a chef

that I look up to a lot.

While I definitely am intimidated, I am also very excited

and I'm actually gonna go straight into it,

because there is no time to waste.

It is eight o'clock in the morning right now

and I'm going to make some breakfast.

Scrambled eggs are arguably

one of Gordon Ramsay's most famous recipes.

He's gone on so many shows just to show people

how to make what he describes as the perfect scrambled eggs

and there is this huge emphasis placed on it

having a creamy and fluffy texture.

The most famous technique too is probably the part

where he goes on, off, on, off.

So that's what I'm going to be trying to do today

and here are the exact ingredients I'm going to be using.

We need some eggs, some butter, some creme fraiche,

sourdough bread because this is what Gordon Ramsay

serves his eggs on.

He also serves it up with some vine tomatoes

and some mushrooms and some chives, and that's it.

I'm gonna prep my chives real quick

and then I can get started on the eggs.

Wish me luck because I feel like I'm going to need it.

Slicing up my sourdough bread,

also making sure I cut a generous portion.

Once that's done, I'm gonna saute

the mushrooms and the tomatoes.

Putting in two mushrooms, whole mushrooms.

He did say not to slice them up.

Also putting in my vine tomatoes, keeping them on the vine.

I'm gonna leave that there, let it do its thing

and now I can get started on the eggs.

Over here in my saucepan, three eggs,

also a knob of butter.

I haven't started the heat yet,

I haven't beaten them in together

because that's what Gordon Ramsay said

that you do not wanna do.

This is it, this is the most critical part.

Putting this over the heat now

and I'm just gonna keep stirring and do the on off thing.

Gonna get this right.

Beat it in.

There isn't an exact time frame.

I'm just gonna eyeball this,

once it starts getting a little creamier.

Off the heat, back on.

This is pretty nerve-wracking, you guys.

Oh my God.

Make sure I keep stirring.

Back on, and off.

On and off, on and off.

Oh my God.

I think it's coming together.

I believe this is the part where I add the creme fraiche,

which will help bring the temperature back down.

And that is in.

Now I can finally do some seasoning.

Chives in.

The chives are supposed to make this sexier

and based on what I'm smelling, I feel like that's true.

All right, so the eggs are now done.

I'm gonna go grab my bread, which has been toasted

and plate everything out.

First things first is the bread.

Then I'm gonna put my mushrooms.

Vine tomatoes.

Drizzle a little bit of olive oil.

Putting the eggs on.

(jazzy music)

So here we are.

This is Gordon Ramsay's definition of a perfect breakfast.

I tried to make it look

as much like his finished product as possible.

I don't normally eat my scrambled eggs like this,

but I can totally see why cooking it this way

would make it extra creamy, and it smells amazing.

I really hope I didn't fail.

Oh my God, I'm salivating.

This is incredible.

It really is super super fluffy.

The sourdough also has this robust flavor to it

and paired with the creaminess of the eggs

and the fragrance of the chives,

everything just comes together.

I feel like I'm eating at a really fancy hotel.

I'm also going to give the mushroom and tomatoes a try.

I didn't even really need to flavor it

because the tomato is already so sweet

and the mushroom kind of soaked up a little bit

of that flavor.

I really can't get over this egg though.

I feel like I'm going to be eating incredibly well

for the next 24 hours, if I do the recipes right.

All right, so I'm gonna go make myself a cup of coffee,

enjoy it with the rest of breakfast

and I will see you guys when I start working on lunch.

Breakfast was pretty incredible but now I am ready

to start making some lunch.

I am planning on making Chef Gordon Ramsay's

famous chicken parm recipe.

The specific video I'm following

has been viewed 10 million times.

Chef Gordon also uses some pretty interesting techniques

in this one, so today I'm gonna give this a try.

Here's what I have.

I have my chicken breast here.

I also have some broccoli rabe,

which is also known as rapini,

which is what he serves his chicken parm on.

Fresh mozzarella cheese, some smoked paprika,

some salt and pepper, some spaghetti.

And then I also have the breading station on standby,

flour, egg wash and panko breadcrumbs.

And I also went ahead and made some marinara sauce yesterday

because I knew I would run out of time today,

so thank you me for doing some prep work for myself.

Let me get started on the chicken.

Cut it in half so then it can double in size.

So Chef Gordon actually uses a rolling pin

and some parchment paper to roll out his chicken breast

until they're thin and even.

Put it on here.

Cover it up with the other half and roll it.

I am trying real hard here.

Well, the good thing is, here's what we have.

It does look a lot thinner, which is nice.

It definitely works,

it just takes a little more time and effort,

but I can see why it's useful.

Now we have it thinned out and it is ready to be breaded.

Chef Gordon said that panko breadcrumbs,

as they are, are really boring.

We're gonna spice it up the way he did,

adding in some salt and pepper, a little of smoked paprika

and then some Parmesan cheese.

Generous portion right there.

Gonna mix this in together.

I can smell how good this is going to be already.

I'm gonna start off by taking my chicken

and just covering it with flour, and move to our egg wash

and just drown it in the panko breadcrumb mixture.

This can ensure that is going to be very crispy.

Once I am 100% sure that this is completely coated,

we are going to use

that parchment paper rolling method again

to kind of press this into the chicken.

Just make sure you use the other side,

so it's not just raw meat.

The breadcrumbs are really kind of sticking

to the chicken now, so that's really cool.

The next thing he actually does is to cook his spaghetti,

so I'm gonna throw this into the pot right now.

Definitely a lot of things going on at the same time

but on the other side here,

I am going to start frying up my chicken.

Because he uses grape seed oil,

I am also going to be using grape seed oil.

Giving me some nice sizzling sounds.

He also specifically mentioned two and a half minutes

on each side, so I am timing it on my phone.

Around when there's 30 seconds left,

I'm gonna add some butter in

because he says it helps make the color

an even nicer golden brown.

This color is amazing.

It is a beautiful golden color.

I love it.

Now the cheese, the butter and okay, let me focus again.

It's so gorgeous.

We're going to put in two big heapfuls of marinara sauce,

layer on my mozzarella cheese.

I know it's a lot of cheese,

maybe I cut mine a little too big.

Salt and pepper, and I'm gonna pop this in the oven,

just to let the cheese melt a little bit.

It is a little tricky trying to do everything all at once

but I have my spaghetti also ready now.

Season it with some olive oil again, salt and pepper,

just a tablespoon of tomato sauce

because you don't wanna drown it in the sauce,

freshly torn basil and parsley.

I'm just gonna give this a gentle toss.

That's looking pretty good.

I also boiled the broccoli rabe

and sauteed them really quick, and now I pretty much

have all the components ready.

I just need to pull out the chicken parm

but I am ready to plate it up.

First up is the broccoli rabe.

Spoonful of marinara sauce.

The chicken parm, which is a giant piece of meat.

I don't have that tool that Gordon Ramsay had,

but I do have my chopsticks.

Get some sauce right on here again.

Generous heaping of Parmesan, and there it is.

This is Gordon Ramsay's chicken parm.

It looks pretty awesome.

Woo, I am so tired, I just need to sit down for a second.

Let's see what this looks like if I cut into this chicken.

I'm also really hungry so I don't know if I'm biased

but this is really good.

Remember how we put so much of that flavor in the breading?

You really taste it.

It's perfectly seasoned, and then you still get that crisp

from the breading as well, and the chicken isn't overcooked.

You hear that crunch?

Gonna eat a little bit of this broccoli rabe for health.

Isn't too seasoned, so then it complements

the taste of the chicken.

Pasta going in.

I really like what Chef Gordon said

about almost just staining the pasta.

None of it is too much or too little.

I probably didn't have to put that much mozzarella.

I can see why this is another one of his really top recipes.

And you know what?

The rolling pin trick actually worked,

'cause if you look at it,

the chicken really isn't too thick at all,

and the breading actually stuck to it,

that's why it's so crispy and so flavorful.

Chef Gordon Ramsay, what can I say?

I have nothing else to say but praise.

All right, so I know for dinner,