I may have mentioned it before, but I am originally from Finland. I spent my early years in the land of a thousand lakes, the midnight sun, and cold winters. And our dinner table was always full of traditional Finnish foods. The one that has stuck with me after all of these years is Egg Butter or Finnish Munavoi.
Egg Butter is exactly what it sounds like. Eggs and butter. YUM! In the United States, you make egg salad with mayo. And I’ve been known to eat a good egg salad, as long as the mayo is homemade. In Finland, you skip the mayo and just add butter. It’s simple. It’s easy. And OMG is it good!
I’m all about finding nutrient-dense foods to feed myself and my family. Eggs (especially from pastured chickens) and butter (from a grass fed source) are superfoods in my book. Eggs are one of my most favorite sources of protein. Pastured egg yolks are also a good source of Omega-3’s. Then there’s the vitamin E, vitamin D, B vitamins, selenium, iodine, and phosphorous.
Oh, and the butter! Amazing, delicious, nutritious butter. Don’t believe the hype. Butter has gotten a bad wrap for years as being an artery-clogging, heart attack-causing food. The truth is that butter is a vitamin, mineral and antioxidant rich food with many healing properties. Before the introduction of processed vegetable oils, our ancestors enjoyed healthy amounts of butter and lived robust, vital lives. Read more HERE about the health benefits of butter.
When Dr. Weston Price studied native diets in the 1930’s he found that butter was a staple in the diets of many supremely healthy peoples.1 Isolated Swiss villagers placed a bowl of butter on their church altars, set a wick in it, and let it burn throughout the year as a sign of divinity in the butter. Arab groups also put a high value on butter, especially deep yellow-orange butter from livestock feeding on green grass in the spring and fall. American folk wisdom recognized that children raised on butter were robust and sturdy; but that children given skim milk during their growing years were pale and thin, with “pinched” faces. (source)
This ain’t no gourmet recipe. It’s just eggs and butter. But it’s good. It’s healthy. And the kids are going to love it.
Egg Butter (Finnish Munavio)
- Yield: 2
- 2 hard boiled eggs
- 2 TBS butter or ghee, softened
- unrefined sea salt (I use this one), to taste
- Mash peeled hard boiled eggs with butter (or ghee) with a fork until eggs are broken up and mixture is spreadable. Salt to taste.
- Serve on your favorite bread, crackers, or salad. Or do what I do and eat it off the fork. ENJOY!