Raw and undercooked eggs carry a low risk of Salmonella. For healthy adults the risk from fresh, properly stored eggs is small, but it is higher for young children, older adults, pregnant people and anyone with a weakened immune system.
Cooking until both white and yolk are firm removes the risk. Pasteurised eggs are a safe choice for recipes that use raw egg, such as some dressings or desserts.
The takeaway
If you are in a higher-risk group, cook eggs thoroughly or use pasteurised eggs. Otherwise, fresh well-stored eggs are low risk.