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'''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''' ({{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 ]. | ||
In Finland, egg butter is typically spread over hot ].<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== |
Revision as of 15:25, 3 March 2024
Mixture of butter and chopped hard boiled eggs, eaten in Finland and EstoniaKarelian 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 (Template:Lang-fi, Template:Lang-et, Template:Lang-no) 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
- 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
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Category: Butter |
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