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] topped with egg butter]] | ] topped with egg butter]] | ||
'''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and chopped ]s. It is one of the most popular innovations in ]. In Finland, egg butter is typically spread over hot ] before eating.<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> | '''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and chopped ]s. It is one of the most popular innovations in ] and ]. In Finland, egg butter is typically spread over hot ] before eating.<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> | ||
==See also== | ==See also== |
Revision as of 02:10, 20 September 2015
Egg butter (Template:Lang-fi, Template:Lang-et) is a mixture of butter and chopped hard boiled eggs. It is one of the most popular innovations in Estonian cuisine and Finnish cuisine. In Finland, egg butter is typically spread over hot Karelian pasties before eating. In Estonia, egg butter and leib (dark rye bread) are traditionally included in the Easter Sunday meal.
See also
References
- Ojakangasm 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
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Category: Butter |
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