The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.
How can I reduce my chance of getting a Salmonella infection?
Consider buying and using pasteurized eggs and egg products, which are widely available.
Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated.
Discard cracked or dirty eggs.
Poultry may carry bacteria such as Salmonella that can contaminate the inside of eggs before the shells are formed. Eggs can also become contaminated from the droppings of poultry through the laying process or from the environment (e.g., contaminated poultry feed or bedding).
Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.
Wash hands and items that came into contact with raw eggs—including counter tops, utensils, dishes, and cutting boards—with soap and water.
Source:
https://www.foodsafety.gov/blog/2018/04/salmonella-and-eggs.html
