@gooch: that is seriously cool, color me green with envy.
@DeezerQueue: Reading up on salmonellosis, it sounds like a rather horrible experience and one I hope never to endure.
And this thought: Unless you are immuno-compromised, an infant, or elderly, the risk of long term side effects or death are very slim. The risk of contracting salmonella FROM EGGS is very slim if you get them from a good source. If you get pasteurized eggs and rinse the shells before you crack them, the risk is no greater than any other food.
The problem with the contamination is that it largely has to do with how clean the chickens’ environments are kept—not something you can really verify standing at the grocery store. Anyway, the USDA esimates that 1:30,000 eggs are contaminated, but it likely will be in clusters by producer not by individual eggs.
Anyway, various sources on the topic:
www.safeggs.com
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm
http://en.wikipedia.org/wiki/Egg_%28food%29#Contamination
http://fsrio.nal.usda.gov/document_reslist.php?product_id=68