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Egg butter

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Revision as of 13:42, 21 August 2022 by Wnjr (talk | contribs) (add Norwegian name)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia
Egg butter
Karelian pasties topped with egg butter
Alternative namesMunavoi
TypeSpread
Place of originFinland
Region or stateNorthern Europe
Main ingredientsButter and chopped hard boiled eggs
Ingredients generally usedSalt

Egg butter (Template:Lang-fi, Template:Lang-et, {{Lang-no|eggesmør) 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

  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

Butter
Types of butter
Dishes featuring butter
Butter-based sauces
Compound butter
Other
Butter paraphernalia
Butter industry
Butter brands
Butter in culture
Miscellaneous
 Category: Butter
Foods featuring butter
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