The pickling liquid contains vinegar, cassia, ginger, cumin, coriander, cloves, rue, citron leaves, celery leaves, mint, and a sweetener like honey or sugar. The eggs were often dyed with saffron, as was done in the recreation. According to the author of the 13th-century Egyptian treatise, these eggs are particularly good as a side with a cold vinegar stew (سكباج, sikbāj).