Traditional recipes

Munavoi (Finnish Egg Butter)

Munavoi (Finnish Egg Butter)


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Ingredients

  • 4 eggs, hard-boiled, shelled, crumbled
  • 2-3 butter, softened
  • Salt, to taste (optional)

Directions

Gently mix the eggs and butter together until spreading consistency.

Add salt if desired.

Spread on bread or toast.

Nutritional Facts

Servings4

Calories Per Serving568

Total Fat61g94%

Sugar0.2gN/A

Saturated38g100%

Cholesterol312mg100%

Protein6g12%

Carbs0.4g0.1%

Vitamin A552µg61%

Vitamin B120.5µg8.4%

Vitamin D2µgN/A

Vitamin E2mg10%

Vitamin K5µg6%

Calcium41mg4%

Folate (food)22µgN/A

Folate equivalent (total)22µg6%

Iron0.8mg4.3%

Magnesium7mg2%

Monounsaturated16gN/A

Phosphorus102mg15%

Polyunsaturated3gN/A

Potassium76mg2%

Riboflavin (B2)0.2mg13%

Sodium69mg3%

Trans2gN/A

Zinc0.6mg4.1%

Have a question about the nutrition data? Let us know.

Tags


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

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Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.


Recipe: Finnish Egg Butter

This article was published more than 6 years ago. Some information in it may no longer be current.

Richer than rich, this traditional cold-weather dish is not for the faint of heart. Might we suggest a satisfying day of log splitting in sub-zero temperatures to justify all that butter? Serve with dark rye bread or crackers.

Ingredients

8 free-run eggs, room temperature

1/2 cup + 1 tbsp (125 mL + 15 mL) cold butter, cut into small chunks

1/4 cup (60 mL) fresh, finely chopped chives

1/4 tsp (1 mL) sea salt or more to taste

Freshly ground pepper to taste

Method

Cover eggs with cold water and bring to a gentle boil over medium heat. Boil for about 5 minutes. Remove from heat, and set aside, still in the pot with the hot wate, until cool enough to handle.

While eggs are cooling, put butter chunks, salt and pepper in a large bowl. Peel and add eggs.

Using a pastry knife, potato masher, or fork, mash butter and eggs together. The warmth of the eggs will soften the butter and let them blend beautifully.

Stir in the chives. Taste adjust salt and pepper.

Keep covered and chill before serving.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to [email protected] Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.