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Egg butter

File:Karjala.jpg
Karelian pasties topped with egg butter

Egg butter (Finnish: munavoi, Estonian: munavõi) 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.[1][2] In Estonia, egg butter and leib (dark rye bread) are traditionally included in the Easter Sunday meal.[3]

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

  • 16x16px [[wikibooks:Cookbook:Egg Butter |
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  • This is a redirect from a page that has been moved (renamed). This page was kept as a redirect to avoid breaking links, both internal and external, that may have been made to the old page name. For more information follow the category link.]] at Wikibook Cookbooks

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