Egg butter

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.

Egg butter

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

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

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

External links

• Egg Butter at the Wikibooks Cookbook subproject