This is an old revision of this page, as edited by Northamerica1000 (talk | contribs) at 01:28, 27 December 2015 (→See also: move * {{portal-inline|Food}}). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 01:28, 27 December 2015 by Northamerica1000 (talk | contribs) (→See also: move * {{portal-inline|Food}})(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)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 Estonian cuisine and 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
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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