| Revision as of 21:02, 27 July 2017 editLiverpoolpics (talk | contribs)Extended confirmed users61,763 editsNo edit summary← Previous edit | Revision as of 06:15, 26 September 2018 edit undo195.10.167.9 (talk)No edit summaryNext edit → | ||
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| | type = Spread | | type = Spread | ||
| | course = | | course = | ||
| | country = |
| country = Finland | ||
| | region = | | region = | ||
| | national_cuisine = | | national_cuisine = | ||
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| | served = | | served = | ||
| | main_ingredient = Butter and chopped hard boiled eggs | | main_ingredient = Butter and chopped hard boiled eggs | ||
| | minor_ingredient = | | minor_ingredient = Salt | ||
| | variations = | | variations = | ||
| | serving_size = 100 g | | serving_size = 100 g | ||
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| }} | }} | ||
| '''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and chopped ]s. It is one of the most popular spreads in ] and ]. | '''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and chopped ]s. It is one of the most popular spreads 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>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> | ||
Revision as of 06:15, 26 September 2018
 Karelian pasties topped with egg butter | |
| Alternative names | Munavoi |
|---|---|
| Type | Spread |
| Place of origin | Finland |
| Main ingredients | Butter and chopped hard boiled eggs |
| Ingredients generally used | Salt |
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 spreads 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.
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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