Difference between revisions of "Egg Butter"
(+cat: Finnish recipes) |
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{{recipesummary|Egg recipes||20 minutes|1}} | {{recipesummary|Egg recipes||20 minutes|1}} | ||
| − | + | | [[Cuisine of Estonia|Estonian Cuisine]] | |
==Ingredients== | ==Ingredients== | ||
| − | *3 [[ | + | *3 [[Egg|eggs]] |
| − | *4 [[ | + | *4 [[Tablespoon|tbs]] [[Butter|butter]], softened |
| − | *[[ | + | *[[Salt|salt]] and [[Pepper|pepper]] to taste |
==Procedure== | ==Procedure== | ||
| Line 17: | Line 17: | ||
Use as sandwich spread. | Use as sandwich spread. | ||
| − | [[Category:Egg | + | [[Category:Egg Recipes|{{PAGENAME}}]] |
| − | [[Category:Estonian | + | [[Category:Estonian cuisine]] |
| − | [[Category:Finnish | + | |
| + | [[Category:Finnish cuisine]] | ||
Latest revision as of 16:38, 9 May 2012
| Egg Butter | |
|---|---|
| Category: | Egg recipes |
| Time: | 20 minutes |
| Difficulty: |  |
| Estonian Cuisine
Ingredients
Procedure
- Hard-boil the eggs (about 10 minutes).
- Chop the eggs into small pieces (larger pieces of egg white often fail to mix with butter).
- Mix chopped eggs with butter.
- Add salt and pepper.
Use as sandwich spread.
