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Egg butter

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This is an old revision of this page, as edited by Citation bot (talk | contribs) at 03:57, 15 March 2023 (Misc citation tidying. | Use this bot. Report bugs. | Suggested by AManWithNoPlan | #UCB_CommandLine). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 03:57, 15 March 2023 by Citation bot (talk | contribs) (Misc citation tidying. | Use this bot. Report bugs. | Suggested by AManWithNoPlan | #UCB_CommandLine)(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, 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

  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
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Butter in culture
Miscellaneous
 Category: Butter
Foods featuring butter
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