You have 1/20000 chance of having an salmonella egg in a batch that can be inactivated with proper cooking.
For people with working immune system basically any food is safe-ish. So we are overdoing it. But there are people for which (AIDS, immunosuppressors, cancer) a very low bacterial load could be deadly.
It does depend on the kind of eggs you buy. If you buy eggs from chicken in cages where chicken peck each other to death, I assume that your salmonella risk is higher than if you buy eggs from free ranging chicken in organic farms.
At least that's what I like to tell myself when I buy the fancy eggs at twice the price.
A few thoughts - there are people that cheat on the "free range" label. Sometimes the free range chickens if done improperly can live in worse conditions than caged. And industrial farms have really got good at safety. That doesn't mean don't buy. It means research so that you are not ripped off.
My opinion is follow the flavor - absolutely anecdotal evidence - but the deeper and more flavorful an animal based product is - the better living conditions the animal had. The tastiest eggs I have eaten were the ones which I have stolen right under the hens in small family farms.
For people with working immune system basically any food is safe-ish. So we are overdoing it. But there are people for which (AIDS, immunosuppressors, cancer) a very low bacterial load could be deadly.