Egg butter
From Infogalactic: the planetary knowledge core
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 Estonian cuisine and 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
<templatestyles src="Reflist/styles.css" />
Cite error: Invalid <references> tag; parameter "group" is allowed only.
<references />, or <references group="..." />External links
Egg Butter at Wikibook Cookbooks
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- ↑ 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
