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  • (dramatic music)

  • - 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