Nowadays it is not safe to use recipes involving raw eggs.Good way to get salmonella poisoning.
There is big misconception among people on how actually the salmonella spreads, leading to unnecessarily rejecting some food, at the same time causing quite high risk of infection:
People think the eggs content to be the primary carrier, but in fact it is the shells outer surface what carry the bacteria (the bacteria comes from the birds excrement, after all).
The egg content then may get contaminated only at the moment when the egg is cracked open and the content is let to "wash" the broken shell. And the same way the egg outer surface may contaminate anything that comes into contact, mainly your hands...
So if you wash the eggs properly (and your hands) before cracking (plus crack it so there is minimum contact of the content with the outer surface of the shell), you may reduce the risk of transmission very significantly.
And a way higher risk of salmonella transmission comes from handling the raw eggs and not washing the hands immediately, mainly before handling the cooked food. Then usually the well cooking of he eggs does not help and you get the infection into the meal anyway.
