Given the task definition, example input & output, solve the new input case.
Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
Example: CONTEXT: Duck feet will render plenty of gelatin because of the amount of cartilage, same as chicken feet. Any bird's feet are a good choice.The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet. The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents, so assuming you want a clear or mostly-clear stock, you'll have to spend a lot of time skimming.Alternatively you can clean the feet and other bones by boiling them in plain water for 5-10 minutes, then dumping it all out and starting over - which is what your linked recipe suggests. I don't usually do this for brown stocks because you lose a lot of flavour, but if you're starting from raw then it won't make much difference and it's an easy/lazy way to get rid of a lot of the fat at once. <sep> Q: Can I use duck feet to make duck stock A: The method for making stock is pretty much the same no matter what you put into it, so yes, you can follow your favourite recipe for chicken stock and substitute duck feet  Q: Does it add the same flavor and mouth feel? A: The only thing to keep in mind is that duck feet, like any other duck parts, are substantially more fatty than their chicken equivalents  <sep> FOLLOWUP_Q: How does this change things?
Output: Yes
The question asks about how the stock can be less fatty or mostly clear. This can be infered from the previous conversation. The answer is written in the passage that if mostly clear stock is needed then one has spend a lot of time skimming.

New input case for you: CONTEXT: Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated  <sep>  Q: Have you tried frying eggs on a large scale? A: Surprisingly, an egg is the most difficult thing to cook  Q: So, can fried eggs be fried in advance? A: I doubt this could be done  <sep> FOLLOWUP_Q: Do you know if eggs can be reheated after being fried?
Output:
Yes