It’s an age-old question—okay, maybe not that old, but one that has undoubtedly crossed the mind of every ramen lover staring into a perfectly built bowl: What came first, the ramen or the egg?
While it might sound like a philosophical noodle riddle, the story of the marinated ramen egg (a.k.a. ajitsuke tamago or ajitama) is a tale worth slurping up.
A Match Made in Broth Heaven
Ramen has a long and slurp-worthy history, evolving from Chinese wheat noodles into the diverse, deeply regional Japanese dish we know today. But when did the humble egg become such a star player in the ramen bowl?
Surprisingly, the egg didn’t always come standard. Early versions of ramen in Japan—like shina soba—focused on noodles, broth, and simple toppings like bamboo shoots and chashu pork. But over time, as ramen became more customizable and expressive of local tastes, chefs started adding ingredients that brought richness, texture, and umami. Enter: the marinated soft-boiled egg.
The Birth of the Ajitama
The ramen egg as we know it—jammy yolk, umami-rich exterior, that beautiful caramel color—originated from Japanese culinary tradition. Boiled eggs have always been a common topping in Japanese dishes, but it wasn’t until ramen chefs began marinating them in soy sauce, mirin, and dashi that they truly found their place in ramen lore.
Some say the egg's popularity surged alongside the tonkotsu boom in the mid-to-late 20th century, when rich, porky broths needed a creamy counterpoint. The egg brought balance—a custardy center to mellow the salt and fat, with a seasoned outer layer that soaked up flavor like a sponge.
So, What Did Come First?
Technically? Ramen.
But the egg? It’s the soul mate that came along and took ramen to the next level.
Much like the chicken and the egg debate, the ramen-egg combo is about more than chronology. It’s about synergy. You can have ramen without the egg. But once you've tasted one with a perfectly marinated ajitama nestled on top, it's hard to go back.
Try It At Home!
Craving that perfect jammy yolk and rich, umami-packed marinade? We've got you covered. Try Chef Jared’s “top secret” marinated egg recipe and keep a jar in your fridge for your next ramen night (or let’s be real—your next snack attack).
"Top Secret" Egg Recipe
Makes: 4-6 eggs
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Marinating time: 14-24 hours
- Total time: 14.25 - 24.25 hours
Ingredients
- 1 cup soy sauce
- 1 cup water
- 1/4 cup rice vinegar
- 30g sugar
- 1 tbsp ginger, minced
- 1 clove garlic, minced
Instructions
- Take eggs out of the fridge and bring to room temperature.
- Mix all marinade ingredients in saucepan and bring to a simmer. Simmer gently for 5 minutes, stirring frequently.
- Strain the mixture into a small mixing bowl and let it cool to room temperature.
- Fill a large pot with water and bring to a rolling boil.
- Meanwhile, prepare an ice bath in a large mixing bowl.
- Once water is at a rolling boil, cook eggs for exactly 6 mins and 30 seconds, maintaining a rolling boil the entire time.
- After 6 mins and 30 seconds, remove the eggs from boiling water and immediately plunge into the prepared ice bath.
- Once the eggs are completely chilled, gently peel their shells.
- Place the eggs in marinade, ensuring eggs are fully submerged, cover, and refrigerate for at least 14 hours and up to 24 hours.