Finnish Egg Butter (Munavoi)
Finnish egg butter, or munavoi, is a traditional Finnish spread made with eggs and butter. It is best known as a topping for Karelian pies, but it also pairs beautifully with new potatoes, asparagus, and fresh bread.
Equipment
- Medium saucepan
- Knife
- Cutting board
- Mixing bowl
- fork or spoon
Ingredients
- 4 large eggs
- 75 g salted butter softened (5 tbsp / 2.6 oz)
- flaky salt to taste
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil and cook for about 8 minutes.
- Cool the eggs under cold running water and peel them.
- Finely chop the eggs with a knife or mash lightly with a fork.
- Add the softened salted butter and mix until combined but still slightly textured.
- Taste and add flaky salt if needed.
- Let it rest at least 15 minutes.
Notes
Traditionally, munavoi is served on top of Finnish Karelian pies.
It also pairs very well with boiled new potatoes, white asparagus, and rye bread.
Let the butter soften properly before mixing for the best texture.
Some families prefer a chunkier texture, while others mash the mixture smoother.
Store covered in the refrigerator and use within 2 days.
Serve munavoi chilled or at cool room temperature depending on your preference.
It also pairs very well with boiled new potatoes, white asparagus, and rye bread.
Let the butter soften properly before mixing for the best texture.
Some families prefer a chunkier texture, while others mash the mixture smoother.
Store covered in the refrigerator and use within 2 days.
Serve munavoi chilled or at cool room temperature depending on your preference.