Egg butter
Mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia
 Karelian pasties topped with egg butter | |
| Alternative names | Munavoi |
|---|---|
| Type | Spread |
| Place of origin | Finland |
| Region or state | Northern Europe |
| Main ingredients | Butter and chopped hard boiled eggs |
| Ingredients generally used | Salt |
Egg butter (Finnish: munavoi, Estonian: munavõi, Norwegian: 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.[1][2] In Estonia, egg butter and leib (dark rye bread) are traditionally included in the Easter Sunday meal.[3]
See also
- List of butter dishes
- List of pastries
- List of spreads
Food portal
References
- ^ Ojakangas 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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Butter
- Bog butter
- Clarified butter
- Vologda butter
- Whey butter
- Yak butter
| Butter-based sauces | |
|---|---|
| Compound butter | |
| Other |
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- Boterwet
- Butterfat
- Butter grading
- Chicago Butter and Egg Board
- Churning
- Butter manufacturers
- Anchor
- Land O'Lakes
- Lurpak
- Ornua/Kerrygold
- Plugrà
- Président
Category: Butter
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