This is an old revision of this page, as edited by Estopedist1 (talk | contribs) at 19:50, 8 September 2021 (short description + format, replaced: {{reflist}} → {{Reflist}}). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 19:50, 8 September 2021 by Estopedist1 (talk | contribs) (short description + format, replaced: {{reflist}} → {{Reflist}})(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) 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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