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Yesterday I cracked an egg to add to a cake that I was making and there was no yolk in the egg, only the white. It was the first time in too many years that I opened an egg and there was no yolk. Does anyone know how and why?

I'm looking for a substitute for unsweetened baking chocolate for when I want to make a chocolate mousse. One web site said to combine 1 tablespoon shortening with 3 tablespoons unsweetened cocoa powder, then heat until the powder melts. That didn't work for me. The mousse was definitely not...