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Originally Posted by Redrum_69
Nothing like a good case of food poisoning:
Don't eat raw eggs or undercooked runny eggs. Eggs can harbor salmonella even if they are unbroken. When a recipe calls for raw eggs, use frozen pasteurized eggs, powdered eggs, or egg substitutes. Don't keep any egg or egg-rich food out of the refrigerator for more than two hours. Don't sneak a taste of any batter, cookie or cake dough that contains raw eggs. (Cookie dough ice cream uses pasteurized eggs and is safe.)
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Risk is less than 1 in 10,000 eggs. If you use fresh eggs and eat the dish within a few hours after making, the risk is minimal. Salmonella won't kill most people. I probably wouldn't feed raw eggs to someone (very young or very old) that it would. I've tasted raw batter's and dough's all my life and have never gotten sick from it.