[In-It] What are you eating today? -Finnish egg sandwich

"Good food should eat frequently, but more often eat food is simple food (Good Food is The Very Often, the even the Most Often the Simple Food.)"

- Anthony Bode Inn (Anthony Bourdain) -

These days, Quran ankku (seemed Wrought As if a fashionista was born with only minimalism,'Cook-an-Cook' food that seems not cooked can be delicious and good food.

Today's'egg butter' (in Finnish munavoi munavoi) is probably the simplest food in Finland.

The first place I tasted egg butter was in Lilihammer, Norway, not Finland.

The Finns I stayed with said that they made traditional Finnish food for other guests, and the food that they served with a loud shout was Dallang Egg Butter and Bread.

At first, I was surprised that the cooking process was so absurdly simple to say that it was cooked (smashed an egg boiled with a fork with butter and seasoned with salt). I was surprised again because it was so delicious.

The historical encounter between egg butter and my salivary glands may have returned the guideline of my fate to Finland at that time, like a'memory of a sharp first kiss.

When I lived in Finland, I remembered'the taste' and made it like a recollection.

Was it because I was too confident because it was simple food?

Surprisingly, I tasted several failures.

It was the first time I turned it on a mixer because the process of crushing it with a fork would be cumbersome.

The vivid color of the egg yolk and the soft white texture have all disappeared.

On the other hand, there were times when the eggs were too cold to mix well with the butter, and on the contrary, there were times when the cold butter just taken out of the refrigerator was not mixed well with the eggs.

Just as the temperature of the heart must match well between people, the temperature of the egg and butter must match well with this food.

Eggs that are ripe and cooked should have adequate warmth, and butter should be left at room temperature to soften the surface.

Finally, if you mix finely chopped parsley (parsley powder is also possible) or green onions, egg butter is born with a refreshing taste.

In terms of nutrition, there is no blame.

Eggs are a complete food containing omega 3 and vitamins B, D, E, and D, and butter is also a good food ingredient rich in vitamins, minerals, and antioxidants.

At one time, the momentum was overwhelmed by factory-made margarine because butter was a fat mass, but nowadays, natural foods are preferred, so butter consumption is outpacing margarine.

If you want to avoid the high calorie and fat content of butter due to diet or adult disease, you can use cottage cheese and half, or just cottage cheese.

Egg butter is best eaten on various types of bread (white bread, rye bread, baguette, etc.) for breakfast and snacks.

When placed on crackers, it becomes a great appetizer or wine snack, and when placed on baked potatoes, it turns into a delicious baked potato.

In Finland, it is usually eaten with a traditional Finnish pie made of rice, called Karelia Pastry (Finnish: karjalanpiirakka).

Karelia Pastry, as its name suggests, originates from the Karelia region in eastern Finland.

Just as the Honam region in Korea is the home of taste, the home of Finnish taste is the Karelia region.

Unfortunately, after World War II, most of the region was deprived of Russia, but in the past, it was a center of active trade where East and West met, and thanks to abundant supplies, various food cultures were able to blossom.

Imported ingredients that were not cultivated in Finland were relatively easy to obtain, and pies could be baked and eaten using rice, which was one of the premium imported ingredients.

Karelia pastry and egg butter are the best match in the end, but their backgrounds (?) are both poles and poles.

When the process of obtaining butter was difficult and precious, egg butter was a common food that was mixed with boiled eggs to eat a small amount of butter for a long time.

The fondue, the representative Swiss food, was made with only hard frozen bread and leftover cheese in the cold winter, and the shabu-shabu was also said to be a battle food that Genghis Khan used as a helmet and ate it as a pot.

Famous food blogger Joe McPherson said, "The best food in the world comes from hunger," but I don't think I'm wrong.

Egg butter is a simple food, but there is no unified recipe.

If you like eggs, add more eggs, and if you want to taste more butter, you can add more butter to suit your personal taste.

It's just the Finnish sweetheart.

If you make it several times, you will find your own golden ratio.

To my taste as a foreigner, it would be okay to add mayonnaise like a tamago (egg) sandwich that I bought at a Japanese convenience store, but Finnish people say that they ruin their traditional food.

Still, while I'm writing this, my Finnish-born daughter says, "Mom, you should never put mayonnaise!"

Take out the mayonnaise and put it back in.

Well, in Finland, the Finnish way!

-2~6 hard-boiled eggs

-50g ~100g of butter (can be replaced with cottage cheese)

-A little salt

-Parsley or green onion (replaceable with parsley powder)

1. When the hard-boiled eggs are slightly cool, peel them Prepare.

2. Sprinkle salt on the egg, put it at room temperature with a large fork, and mix it with the softened butter.

It is important to mix properly so that the texture of the egg is somewhat alive without being crushed.

3. Finally, garnish with finely chopped parsley or green onions.

PS Boil perfect hard-boiled eggs:

Perfect hard-boiled eggs are trickier than you think.

First, put the egg in cold water and pour water enough to submerge the egg.

Add some vinegar and salt and simmer over high heat without covering.

When the water boils, turn off the heat, cover the pot, and let it sit for 10 to 12 minutes.

After that, take out the egg, put it in cold water with ice, wait 5 minutes, and peel it to get the perfect hard-boiled egg.

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