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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]

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

[1] Ojakangas 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

[1]

[2]

[3]

Foods featuring butter
Foods	Béchamel sauce Bread and butter pudding Butter chicken Butter pecan Butter tart Butter cake Butter cookie Butter pie Butter salt Butter tea Butterbrot Buttercream Butterscotch Buttery (bread) Chicken Kiev Cookie butter Croissant Danish Gooey butter cake Hard sauce Pain aux raisins Pozharsky cutlet Shortbread Smørrebrød
List articles	List of butter dishes

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See also

References

External links

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