| Revision as of 02:54, 13 March 2020 editFadesga (talk | contribs)Autopatrolled, Extended confirmed users263,963 edits →External links← 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 |
| (9 intermediate revisions by 8 users not shown) |
| Line 1: |
Line 1: |
|
|
{{Short description|Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia}} |
|
{{Infobox food |
|
{{Infobox food |
|
| name = Egg butter |
|
| name = Egg butter |
| Line 9: |
Line 10: |
|
| course = |
|
| course = |
|
| country = Finland |
|
| country = Finland |
|
| region = |
|
| region = Northern Europe |
|
| national_cuisine = |
|
| national_cuisine = |
|
| creator = <!-- or | creators = --> |
|
| creator = <!-- or | creators = --> |
| Line 30: |
Line 31: |
|
}} |
|
}} |
|
|
|
|
|
'''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) 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 41: |
Line 42: |
|
|
|
|
|
==References== |
|
==References== |
|
{{reflist}} |
|
{{Reflist}} |
|
==External links== |
|
==External links== |
|
*{{Cookbook-inline|Egg Butter}} |
|
*{{Cookbook-inline|Egg Butter}} |
| Line 49: |
Line 50: |
|
|
|
|
|
{{DEFAULTSORT:Egg Butter}} |
|
{{DEFAULTSORT:Egg Butter}} |
| ⚫ |
] |
|
|
] |
|
] |
|
⚫ |
] |
|
] |
|
] |
|
] |
|
] |
| Line 57: |
Line 58: |
|
|
|
|
|
|
|
|
|
{{Finland-stub}} |
|
{{Finland-cuisine-stub}} |
|
{{Estonia-stub}} |
|
{{Estonia-stub}} |
|
{{Cuisine-stub}} |
|
Karelian pasties topped with egg butter
Egg Butter at the Wikibooks Cookbook subproject
.JPG)
Category: Butter
