| 词条 | Egg butter |
| 释义 |
| name = Egg butter | image = Karjala.jpg | image_size = | image_alt = | caption = Karelian pasties topped with egg butter | alternate_name = Munavoi | type = Spread | course = | country = Finland | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | served = | main_ingredient = Butter and chopped hard boiled eggs | minor_ingredient = Salt | variations = | serving_size = 100 g | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} Egg butter ({{Lang-fi|munavoi}}, {{Lang-et|munavõi}}) is a mixture of butter and chopped hard boiled eggs. It is one of the most popular spreads 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
References1. ^Ojakangasm Beatrice A. (1999). [https://books.google.com/books?id=y9z2sgGHWewC&q=%22Egg+butter%22#v=snippet&q=%22Egg%20butter%22&f=false The Great Scandinavian Baking Book], pp. 269–273. University of Minnesota Press. {{ISBN|0816634963}} 2. ^Symington, Andy and Dunford, George (2009). [https://books.google.com/books?id=SNatbAr2SFgC&pg=PA58 Finland], p. 58. Lonely Planet. {{ISBN|1741047714}} 3. ^Kärne, Karin Annus (2005). [https://books.google.com/books?id=mPK75-OPQkQC&pg=PA=204 Estonian Tastes and Traditions], pp. 13 and 204. Hippocrene Books. {{ISBN|0781811228}} External links
6 : Butter|Finnish cuisine|Estonian cuisine|Egg dishes|Foods featuring butter|Spreads (food) |
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