When I lived in a rural area I ate hundreds of raw eggs from backyard chickens without issue (though I'd always rinse the shell before cracking). They typically

When I lived in a rural area I ate hundreds of raw eggs from backyard chickens without issue (though I'd always rinse the shell before cracking). They typically have orange yolks and are rich in flavor so they taste great whisked in a glass with hot or Worcestershire sauce, at the bottom of a beer, in bourbon flips and whiskey sours, on steak tartare, etc. I was always under the impression that the Salmonella thing was mostly a myth, but I'll be sure to do some additional research before resuming this practice.