We are new to raising chickens. So far so very good. We had 1-day old chicks mail ordered in July and August, a total of 8. Our first just started laying eggs (Jan 2, 3, 4 and 5). We are pretty excited! I've read that you don't need to (and shouldn't) refrigerate fresh eggs, so I have them sitting on my counter as I anxiously wait to get a few more to indulge in the joy of eating them! Then I got to thinking....what about salmonella? How do eggs get salmonella anyway? So I read up. It doesn't seem all that common, but there is also no way to tell. If an egg with a very small amount of salmonella (not harmful to injest) sits on the counter for even a few hours, then the salmonella can multiply to a harmful amount. Has anyone had an issue with this? Who refrigerates and who does not? Is it just a matter of cooking them long enough? But more importantly, no more taking the risk of eating cookie dough?... really??