I have my own chickens so I'm totally confident of the freshness of my eggs and tried this recipe as written. The yolks don't really get cooked and the meringue isn't cooked at all. I used Calvados, an apple brandy but otherwise followed the directions precisely. The meringue didn't hold and began to separate and become foamy again after just an hour in the frig. Next time I'll add something to stabilize it. Because of the meringue, the dessert didn't look very appetizing but the flavor was great.