What is egg butter?

Made of hard eggs and butter is an egg butter a favorite element of Finnish cuisine. In production, only egg yolks of hard cooked eggs are combined with whipped cream butter to produce spread. This spread is commonly served with pastry. In Finland, egg butter is known as Munavoi and is rich and creamy. The protein content in the eggs causes it to be more decadently filled spread than most others, because after its consumption it leaves a happy feeling.

Although traditional recipes do not use egg white, some current recipes add them. When white eggs are added, they are finely chopped to mix as much as possible. The reason why white eggs are often not added is that they never fully mix with egg yolks and butter and the span then seems to be lumpy and is not smooth and creamy. Salt and pepper are also commonly added to this mixture to increase the taste. White pepper is more often used than black because it does not appear in Trosnil due to its light shade. Cayenne pepperand worcestershire sauce gives spread kick. The use of egg butter verses is traditional spices popular in sandwiches. Ham and Swiss cheese on a croissant with egg butter is liberally extending the delicious combination of taste.

As part of traditional Finnish cuisine, Karelian pastry is most often served with egg butter. The name Karelian comes from part of Finland, where the pastry was first served, Karelia. This pastry made of whole grain rye bark can be filled with potatoes, barley or millet. These ingredients, along with Munavoi , are popular in many traditional Finnish recipes. The Carelian pastry is served hot and egg butter is heavily spreading to it and leaving it into the pastry of the braidal re -re -re -bays. Although there are people who tend to think of pastry as a tasty sweet treatment, this pastry is spicy. Much of the Finnish meal tends to a spicy taste andHeavy grains, and therefore Egg Butter is lent as a perfect spread on many native foods.