Revision as of 16:54, 26 April 2021 editFinnusertop (talk | contribs)Autopatrolled, Extended confirmed users89,190 edits →External links← Previous edit | Revision as of 19:50, 8 September 2021 edit undoEstopedist1 (talk | contribs)Autopatrolled, Extended confirmed users, Page movers, Rollbackers189,569 edits short description + format, replaced: {{reflist}} → {{Reflist}}Tag: AWBNext edit → | ||
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{{Short description|Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia}} | |||
{{Infobox food | {{Infobox food | ||
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==References== | ==References== | ||
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==External links== | ==External links== | ||
*{{Cookbook-inline|Egg Butter}} | *{{Cookbook-inline|Egg Butter}} |
Revision as of 19:50, 8 September 2021
Mixture of butter and chopped hard boiled eggs, eaten in Finland and EstoniaKarelian pasties topped with egg butter | |
Alternative names | Munavoi |
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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 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.
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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