Raw or tempered eggs in recipes skeeve me out. There's no rationale for this, other than the ingrained brownie batter fear from my mother. As a child wanting to lick the batter bowl, I was told "you'll get worms from the raw eggs." I took this warning to heart, even though I am pretty sure no person was ever overrun by legions of tiny worms after licking raw batter from a finger.
However, the image stuck and so did that fear. So, no raw eggs for me.
Into a pan, stir, heat.