Generally, the risk from salmonella is not from the occasional undercooked egg at home. The last time I looked it up, it was 1 in 20,000 eggs contaminated, pretty low risk. Now, when you get in a restaurant/buffet environment, where a guy cracks a couple hundred eggs into a bowl, the chances of there being salmonella in that bowl becomes 1 in 100. Don’t keep the bowl at a safe temperature, don’t cook the eggs fully for even one serving from that bowl, and you can have a problem.
Of course, for the young, old and immunocomprimised even 1 in 20,000 isn’t worth it when you have safer alternatives like pasteurized eggs and egg beaters.