Egg butter: Difference between revisions

Browse history interactively ← Previous editContent deleted Content addedVisual WikitextInline

Revision as of 13:42, 21 August 2022 editWnjr (talk \| contribs)Extended confirmed users1,526 editsm close tag← Previous edit		Latest revision as of 05:16, 21 October 2024 edit undoMonkbot (talk \| contribs)Bots3,695,952 editsm Task 20: replace {lang-??} templates with {langx\|??} ‹See Tfd› (Replaced 3);Tag: AWB
(3 intermediate revisions by 3 users not shown)
Line 31:		Line 31:
	}}		}}

	'''Egg butter''' ({{~~Lang-~~fi\|munavoi}}, {{~~Lang-~~et\|munavõi}}, {{~~Lang-~~no\|eggesmør}}) is a mixture of butter and chopped ]s. It is a well known spread in ] and ].		'''Egg butter''' ({{Langx\|fi\|munavoi}}, {{Langx\|et\|munavõi}}, {{Langx\|no\|eggesmør}}) is a mixture of butter and chopped ]s. It is a well known spread in ] and ].

	In Finland, egg butter is typically spread over hot ].<ref>~~Ojakangasm~~ Beatrice A. (1999). , pp. 269–273. University of Minnesota Press. {{ISBN\|0816634963}}</ref><ref>Symington, Andy and Dunford, George (2009). , p. 58. ]. {{ISBN\|1741047714}}</ref> In Estonia, egg butter and ''leib'' (dark rye bread) are traditionally included in the ] meal.<ref>Kärne, Karin Annus (2005). , pp. 13 and 204. ]. {{ISBN\|0781811228}}</ref>		In Finland, egg butter is typically spread over hot ].<ref>Ojakangas Beatrice A. (1999). , pp. 269–273. University of Minnesota Press. {{ISBN\|0816634963}}</ref><ref>Symington, Andy and Dunford, George (2009). , p. 58. ]. {{ISBN\|1741047714}}</ref> In Estonia, egg butter and ''leib'' (dark rye bread) are traditionally included in the ] meal.<ref>Kärne, Karin Annus (2005). , pp. 13 and 204. ]. {{ISBN\|0781811228}}</ref>

	==See also==		==See also==
Line 51:		Line 51:
	{{DEFAULTSORT:Egg Butter}}		{{DEFAULTSORT:Egg Butter}}
	]		]
			]
	]		]
	]		]

Latest revision as of 05:16, 21 October 2024

Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia

Egg butter
Karelian pasties topped with egg butter
Alternative names	Munavoi
Type	Spread
Place of origin	Finland
Region or state	Northern Europe
Main ingredients	Butter and chopped hard boiled eggs
Ingredients generally used	Salt

Egg butter (Finnish: munavoi, Estonian: munavõi, Norwegian: eggesmør) is a mixture of butter and chopped hard boiled eggs. It is a well known spread in Finnish cuisine and Estonian cuisine.

In Finland, egg butter is typically spread over hot Karelian pasties. In Estonia, egg butter and leib (dark rye bread) are traditionally included in the Easter Sunday meal.

References

Ojakangas Beatrice A. (1999). The Great Scandinavian Baking Book, pp. 269–273. University of Minnesota Press. ISBN 0816634963
Symington, Andy and Dunford, George (2009). Finland, p. 58. Lonely Planet. ISBN 1741047714
Kärne, Karin Annus (2005). Estonian Tastes and Traditions, pp. 13 and 204. Hippocrene Books. ISBN 0781811228

External links

Egg Butter at the Wikibooks Cookbook subproject

Butter

Types of butter

Dishes featuring butter

Butter-based sauces	Beurre blanc Beurre fondue Beurre monté Beurre noir Beurre noisette Café de Paris sauce
Compound butter	Beurre Maître d'Hôtel Truffle butter Garlic butter
Other	Butter cookie Butter tea Deep-fried butter Egg butter Fettuccine Alfredo List of butter dishes

Butter paraphernalia

Butter industry

Butter brands

Butter in culture

Miscellaneous

Category: Butter

v t e Foods featuring butter
Foods	Béchamel sauce Bread and butter pudding Butter chicken Butter pecan Butter tart Butter cake Butter cookie Butter pie Butter salt Butter tea Butterbrot Buttercream Butterscotch Buttery (bread) Chicken Kiev Cookie butter Croissant Danish Gooey butter cake Hard sauce Pain aux raisins Pozharsky cutlet Shortbread Smørrebrød
List articles	List of butter dishes

This Finnish cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

This Estonia-related article is a stub. You can help Misplaced Pages by expanding it.

Categories:

Latest revision as of 05:16, 21 October 2024

See also

References

External links