@nicobanks Well, sort of. Chickens can carry salmonella, and so the bacteria can be on the eggs, and the bacteria can mulitply quickly if the eggs are not quickly refrigerated, or the egg might be free of bacteria, but the conditions of the farm, butchering, or packing, or handling as you say, can infect the eggs. The cleaner the facility the less likely there is for a problem of course. Ecoli in meat is contamination, ecoli us a bacteria from the intestines and fecal matter, not a bacteria found in the muscle itself. When you eat a piece of steak that is rare, there is no concern if it has ecoli, because the bacteria, if present from cross contamination, is on the outside of the meat, and is killed when the meat is seared, even if the inside is raw. If an infected piece of meat is ground for hamburger, now the bacteria is throughout the grond beef, and so hamburger needs to be cooked through. You can seer the outside of the meat, cut it away, ground the meat, and then safely eat raw hamburger meat.
I never panic when I hear of a meat, chicken, or egg recall, because I know I cook those things through. I actually have no idea what brands were recently recalled during the egg scare, I never paid much attention.
If you are getting your eggs from a trusted farmer it probably is fairly safe. Even from commercial farms contamination is still very rare, but I won’t risk it for myself. My husband does have raw yolk sometimes in sunny side and over easy eggs, but I lecture him that he should not do it unless they are pasturized eggs, he still ignores me sometimes.
You might be interested in this information on organic vs conventional regarding bacteria.