For those complaining about raw eggs; you're more likely to get salmonella from Flour Processing than eggs. "Don't eat the cake batter! " is where most people get this egg-salmonella association. It's the flour, not the eggs. Call me a googledebunker.
Discussion
In USA they "wash" the eggs which removes the protective bloom layer.
So American supermarket eggs can cause harbour salmonella, but only if the eggs are exposed to it.