Less than a 10th of a percent of salmonella outbreaks occur as a result of consuming home-grown eggs. Salmonella exists naturally in our environment, including our chicken environment. The last thing a hen's body does before laying an egg is to coat it with a natural antibacterial 'film' that prevents salmonella contamination. The reason salmonella infection is so prevalent with store-bought eggs is because they wash this protective coating off, and then spray the eggs with a chemical disinfectant that simply isn't as protective as what Mother Nature created. Additionally, store-bought eggs are weeks to even months old, compared to fresh eggs from your own chicken yard. The longer eggs sit, the greater the risk of bacterial proliferation.
The greatest likelihood of salmonella poisoning from home grown eggs results from poor sanitary conditions (dirty nesting boxes and poopy eggs that aren't cleaned and chilled properly or consumed very quickly), eggs from unhealthy hens in which the bacteria has proliferated and infected the hen's egg production system, consumption of cracked eggs that have not been chilled sufficiently or consumed early enough to avoid bacterial proliferation, and eggs that have not been collected frequently enough in excessively hot and/or hot + humid weather.
My husband and I consume raw eggs on a regular basis and have never had salmonella poisoning from my girls' eggs. Is it possible that the eggs your son ate gave him the green apple quick step? Sure, but as long as your birds are healthy and you practice common sense maintenance, it's not likely.