Ajitama and Nitamago are both types of soy-marinated eggs commonly found in Japanese ramen dishes. The main difference lies in the cooking style and texture. Ajitama eggs are soft-boiled, resulting in a creamy, custard-like yolk and a tender white. They are marinated in a soy-based sauce, giving them a sweet and savoury flavour. On the other hand, Nitamago eggs are medium-boiled, with a firmer yolk and a slightly less creamy texture.