I don't worry about the samonella on store bought eggs too much, but I can't wait till I have my own chickens laying eggs just for me.
If I am doing a recipe that doesn't cook the eggs, like my Irish Cream recipe, I use EggBeaters because they are pastuerized. The taste is a little off, but the safety factor works for me. Enough irish wiskey in mix also helps.
Here is my take on the issue:
Samonella is naturally occuring in the environment. I can be exposed to it many times a day in many different ways. For me, the two main differences between store bought eggs and home raised eggs is the conditions that they come from and the number of people handling the eggs.
Home grown eggs are laid by a chicken in a fairly clean environment, in a fairly clean nest, being fed fresh, healthy food (that goes straight from the bag to the feeder). The eggs are gathered by me, with my fairly clean hands and put in my fairly clean basket to go to my fairly clean kitchen where I make some seriously delicious food from them.
A store bought egg is laid by a chicken stuck in a cage, usually with other chickens, where the egg rolls across the bottom of the cage to a conveyor belt where it joins a thousand other eggs laid by a thousand other chickens. The conveyor takes it through the laying house to a machine that processes many thousands of eggs from across an entire egg farm every day. That is machine is not cleaned and sanitized every day. There are a number of workers at the chicken farms doing a number of chores - delivering feed, handling the feed, removing manure, handling dead chickens, setting mouse traps, fixing machinery, sorting eggs, packaging eggs. The list goes on. The eggs are then shipped to a warehouse, where they are then stored until put on a truck and shipped to the grocery store where they are stored until they are put out on the shelf for me to buy.
There are so many points on this chain of events where the eggs can be exposed to contaminates that if I am going to use the store eggs raw, then I want it pasturized.