Helppo ja nopea salsa
Egg butter
A classic creamy spread that combines boiled eggs and soft butter. It is the traditional accompaniment for hot Karelian pasties and other savory pastries.
재료
2eggs
50 gbutter
2 mlsalt
단계
Boil the eggs
Place 2 eggs in a small pot of water and boil them for 10 minutes until they are completely hard-boiled.
Cool and peel
Drain the hot water and rinse the eggs under cold running water until they are cool enough to handle, then remove the shells.
Soften the butter
Let 50 g butter sit at room temperature until it is soft and easy to mash.
Crush the eggs
Place the peeled eggs in a bowl and crush them into small crumbs using a fork.
Mix ingredients
Add the softened butter to the crushed eggs and mix them together until well combined but still slightly chunky.
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