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| '''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and ]s. Egg butter is one of the most popular innovations in ]. ] are traditionally served with egg butter.<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> | '''Egg butter''' ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and ]s. Egg butter is one of the most popular innovations in ]. ] are traditionally served with egg butter.<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><ref>Kärne, Karin Annus (2005). , p. 204. ]. ISBN 0781811228</ref> | ||
| ==References== | ==References== | ||
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Egg butter (Template:Lang-fi, Template:Lang-et) is a mixture of butter and hard boiled eggs. Egg butter is one of the most popular innovations in Finnish cuisine. Karelian pasties are traditionally served with egg butter.
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, p. 204. Hippocrene Books. ISBN 0781811228
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