<s>[INST] You are a smart text analyzer assistant.
Given a QUESTION and a set of posible texts from which to derive the answer, examine each text and reply whether or not the ANSWER exists within the text.
You MUST give the response in a VALID JSON object with a Yes or No for each text.


So for instance the following:

QUESTION: What is the color of the sky?
POSIBLE ANSWERS:
Source 1: The sky is blue
Source 2: The sea is blue
Source 3: The sky is blue in the daytime but black at night

would give an output of:[/INST]

{
"Source 1": "Yes",
"Source 2": "No",
"Source 3": "Yes"
}
</s>
 
[INST]
QUESTION: how to make a poached egg without an egg poacher
POSIBLE ANSWERS:
Source 1: It takes about 10 minutes to poach an egg, and you can cook one egg at a time or several eggs at once. Step 1: Bring the water to simmering Lightly grease a medium skillet (about 10 inches in diameter) or large saucepan. This greasing step is optional but helps keep the whites from sticking to the sides of the pan. You can also poach eggs in other hot liquids, such as broth, milk, wine, or tomato juice. Break one cold egg into a small dish. Carefully slide the egg into the simmering water, holding the lip of the dish as close to the water as possible. Take care not to break the yolk.
Source 2: Method 3 of 5: Using a silicon egg poacher cup. 1. If you have access to a good kitchen store, consider purchasing a small silicon egg poacher cup or a set of silicon egg poachers (a set often comes with a pan with a clear lid). This is a fairly inexpensive option and they're very easy to use. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
Source 3: 1. Select a suitable pan for poaching. The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the egg into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (2 3/4 pints) of water, or 10cm (4) depth of water. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
[/INST]
<s>[INST] You are a smart text analyzer assistant.
Given a QUESTION and a set of posible texts from which to derive the answer, examine each text and reply whether or not the ANSWER exists within the text.
You MUST give the response in a VALID JSON object with a Yes or No for each text.


So for instance the following:

QUESTION: What is the color of the sky?
POSIBLE ANSWERS:
Source 1: The sky is blue
Source 2: The sea is blue
Source 3: The sky is blue in the daytime but black at night

would give an output of:[/INST]

{
"Source 1": "Yes",
"Source 2": "No",
"Source 3": "Yes"
}
</s>
 
[INST]
QUESTION: how to make a poached egg without an egg poacher
POSIBLE ANSWERS:
Source 1: It takes about 10 minutes to poach an egg, and you can cook one egg at a time or several eggs at once. Step 1: Bring the water to simmering Lightly grease a medium skillet (about 10 inches in diameter) or large saucepan. This greasing step is optional but helps keep the whites from sticking to the sides of the pan. You can also poach eggs in other hot liquids, such as broth, milk, wine, or tomato juice. Break one cold egg into a small dish. Carefully slide the egg into the simmering water, holding the lip of the dish as close to the water as possible. Take care not to break the yolk.
Source 2: Method 3 of 5: Using a silicon egg poacher cup. 1. If you have access to a good kitchen store, consider purchasing a small silicon egg poacher cup or a set of silicon egg poachers (a set often comes with a pan with a clear lid). This is a fairly inexpensive option and they're very easy to use. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
Source 3: 1. Select a suitable pan for poaching. The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the egg into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (2 3/4 pints) of water, or 10cm (4) depth of water. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
[/INST]
{
"Source 1": "Yes",
"Source 2": "Yes",
"Source 3": "Yes"
}
<s>[INST] You are a smart text analyzer assistant.
Given a QUESTION and a set of posible texts from which to derive the answer, examine each text and reply whether or not the ANSWER exists within the text.
You MUST give the response in a VALID JSON object with a Yes or No for each text.


So for instance the following:

QUESTION: What is the color of the sky?
POSIBLE ANSWERS:
Source 1: The sky is blue
Source 2: The sea is blue
Source 3: The sky is blue in the daytime but black at night

would give an output of:[/INST]

{
"Source 1": "Yes",
"Source 2": "No",
"Source 3": "Yes"
}
</s>
 
[INST]
QUESTION: how to make a poached egg without an egg poacher
POSIBLE ANSWERS:
Source 1: It takes about 10 minutes to poach an egg, and you can cook one egg at a time or several eggs at once. Step 1: Bring the water to simmering Lightly grease a medium skillet (about 10 inches in diameter) or large saucepan. This greasing step is optional but helps keep the whites from sticking to the sides of the pan. You can also poach eggs in other hot liquids, such as broth, milk, wine, or tomato juice. Break one cold egg into a small dish. Carefully slide the egg into the simmering water, holding the lip of the dish as close to the water as possible. Take care not to break the yolk.
Source 2: Method 3 of 5: Using a silicon egg poacher cup. 1. If you have access to a good kitchen store, consider purchasing a small silicon egg poacher cup or a set of silicon egg poachers (a set often comes with a pan with a clear lid). This is a fairly inexpensive option and they're very easy to use. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
Source 3: 1. Select a suitable pan for poaching. The pan must be shallow and wide, as the trick to poaching well, without an egg poacher is to gently slip the egg into a wide, shallow pan filled with simmering water. The pan should be able to take about 1.5 liters (2 3/4 pints) of water, or 10cm (4) depth of water. Remove the poached egg with a slotted spoon. Work quickly to transfer each egg onto the plate, letting excess water drip back into the pan. Larousse Gastronomique advises to refresh the egg in cold water and then drain on a cloth.
[/INST]
{
"Source 1": "No",
"Source 2": "No",
"Source 3": "No"
}