Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
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Question: CONTEXT: If the yolk is settling to one side (typically the wide, bottom end) try placing the carton on its side in the fridge the day before you use them. This will move the yolk back towards the centre.Also, ensure your eggs are cold before and start them in boiling water. This will allow the whites to set much quicker than the yolks, preventing the yolks from migrating while they cook. Cook in a covered saucepan with about 1/2 inch of water for about 6 1/2 minutes. As you have been doing, immediately cool in an ice bath or under cold running water.Finally, depending on your location, equipment, and how set you want your eggs, you may have to adjust your cooking time. Try taking the eggs out 30 seconds apart and see what provides the best time for the results you want (a digital timer will help here), then stick with that in the future.  <sep>  Q: What am I doing wrong soft boiling my eggs? The egg is cooking too long as it is heating up as the water comes to a boil. Let the water come to a soft boil, remove the pot from the heat and then add the egg and wait 6 minutes. ###Should you stir eggs as they boil? A: Also, ensure your eggs are cold before and start them in boiling water  <sep> FOLLOWUP_Q: is six minutes long enough to soft boil an egg?

Answer: Cook in a covered saucepan with about 1/2 inch of water for about 6 1/2 minutes


Question: CONTEXT: I would keep the one that you are eating the next day out. I would then freeze the rest of them. If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through. If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat.  <sep>  Q: I make six bagles at a time to eat during the week; what is the best way to store them? A: I would keep the one that you are eating the next day out. I would then freeze the rest of them  <sep> FOLLOWUP_Q: What will maintain the best quality overall?

Answer: If you like them warm, you could freeze them wrapped in foil. Before eating pop them in a toaster oven until gently warmed through


Question: CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful.  <sep>  Q: What can I do with batter that has lumpy sugar in it? A: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done  Q: Could I get some hints on how to prevent it? A: The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer  Q: The cake seems okay. Maybe when the lumps are small enough, the heat of the oven takes care of them? A: In your case a standard metal pasta strainer should work  <sep> FOLLOWUP_Q: If I didn't strain it , is there any other method, like smashing the sugar lumps before I put it in the batter?

Answer:
Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then