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Revision as of 00:57, 14 March 2014

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 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

• Food portal

References

1. Ojakangasm Beatrice A. (1999). The Great Scandinavian Baking Book, pp. 269–273. University of Minnesota Press. ISBN 0816634963
2. Symington, Andy and Dunford, George (2009). Finland, p. 58. Lonely Planet. ISBN 1741047714
3. 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

v t e Butter
Types of butter	Beurre d'Ardenne Beurre d'Isigny Beurre Rose Bog butter Clarified butter Ghee Manteiga-da-terra Niter kibbeh Smen Urfa Drawn butter Rucava white butter Vologda butter Whey butter Yak butter
Dishes featuring butter	Butter-based sauces Beurre blanc Beurre fondue Beurre monté Beurre noir Beurre noisette Café de Paris sauce Compound butter Beurre Maître d'Hôtel Truffle butter Garlic butter Other Butter cookie Butter tea Deep-fried butter Egg butter Fettuccine Alfredo List of butter dishes
Butter paraphernalia	Butter churn Butter curler Butter knife Butter stamp French butter dish Scotch hands
Butter industry	Boterwet Butterfat Buttermilk Butter grading Chicago Butter and Egg Board Churning Print butter
Butter brands	Anchor Bretel Land O'Lakes Lurpak Magnolia Ornua/Kerrygold Plugrà Président Western Star
Butter in culture	Buttergate Butter sculpture Butter lamb Torma Iowa State Fair Butter lamp Butter rebellion Buttered cat paradox Buttered toast phenomenon Norwegian butter crisis
Miscellaneous	Butter mountain Artificial butter flavoring Fruit butter Nut butter Butter salt Dairy salt List of spreads Butter churning in Nepal Molly McButter
Category: Butter

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