Growing up I used to use raw eggs in milk shakes. A Carnation instant breakfast, two eggs, a scoop of ice cream and some milk. I loved 'em, and it never killed me, but we always had fresh eggs...fresh milk for that matter. Later we heard OH LORD NOOOOOOO, DON"T EAT RAW EGGS!!!!!! or unpastuerized milk. Of course we drank out of the stream, we ate apples off the tree without washing them, we didn't know what shoes were for in the summer, crap there was lead paint on all the buildings...yet I survived. And no I'm really not all that old!!! ...46! O.K....got a little off subject there! What I'm asking is Salmonella only a problem with poorly handled store bought eggs? Or can it also be present in my layed 25 minutes ago eggs as well? The girls are just getting started and I'm getting 5-6 eggs / day. Eggbeaters is rediculously expensive...sure would be nice if I could use my own fresh egg whites!