I would not could not: it’s the law!
I would not could not if they’re raw!
Raw eggs in something, like cake batter, cookie dough, etc. (and the Tom and Jerry looks gooooood, if a little time-consuming; may have to try it this Christmas), I don’t have a problem with it. In fact, I used to give the cake batter bowls to my kids, saying “Go ahead, lick the bowl; piss off some busy-bodies!” 
But raw eggs, just, uh, down the hatch, a la Rocky? Ummmm, no. Ewwww.
The ‘threat’ of salmonella doesn’t phase me. Yeah, I know it’s a real threat, but hey, so is getting out of bed in the morning. I figure it’s not nearly as risky to consume raw/undercooked eggs a dozen or so times a year as it is to smoke a half pack a day. And I’ve never been a smoker. 
I eat them every time I have shabu shabu and I haven’t gotten sick yet. I usually force my buddies to try the raw egg in the sauce and most people seen to like it.
For the record, unless you have built a specific pathogen free flock of hens, Henrietta in your backyard probably harbors salmonella in her guts. Not that that’s a big problem. Salmonella isn’t likely to make you terribly sick.
Just have to do my part sticking up for commercial poultry after this week’s episode of Bones. Carry on.
I figure the eggs from the Amish farm down the road are safe enough. One day I’ll have my own chickens.
The threat of salmonella in raw eggs has been greatly exaggerated.
From here.
1 in 20,000. And it should be noted that you might encounter one egg with salmonella once every 84 years, and to then have the odds that that particular egg is ALSO the one you don’t cook?
Actually, I’d think that eggs that don’t have the benefit of being cleaned and inspected by large-scale manufactures who try their damned best not to get sued would be less safe for you.
Thank you, bouv!
There are also pasteurized eggs, as Alton Brown is fond of pointing out every time he makes a recipe calling for raw/undercooked eggs.
Of course YOU’D be grateful. 
Yes, the avidin in egg whites will inactivate biotin. However, From this source:
I third the egg milk sugar vanilla nutmeg solution 
…damn it no milk.
My father cracks an egg into the blender when making chocolate milk shakes. Good stuff.
I used to have them in smoothies after morning swim sessions when I swam competitively. If not for eggs in the smoothies I would have been eating eggs and/or steak for breakfast every day.
Our dad used to get us each an Orange Julius when we went to the mall and pay extra to get raw eggs added.
I find egg added to smoothies or milkshakes adds a nice richness.
If you’re adding raw eggs to shakes for protein (and IME that’s why people do it) you’re not getting as much digestible protein as cooked eggs.
I have always understood that the reason raw eggs are added to smoothies is to act as an emulsifier. It makes the whole shake more creamy and consistent.
My party trick as a teenager was to pop a whole raw egg into my mouth and crunch down through the shell and then eat the whole thing. Never did me any harm and I’m sure it impressed the girls.
(I was such an idiot).
Meh. My hubby became a licensed Private Investigator at age 19 to impress girls. Worked like a charm, he got paid for it, and he sure as hell never had to swallow raw eggs!
I was dieting when I was 9 and decided for some reason that a raw egg might help me (I don’t know why - for girls, low fat, low calorie was all the rage). So I cracked one into a glass, just like they did on TV and knocked it back. It was the absolute most disgusting thing I’ve ever put in my mouth, even worse than brains or capybara.
I’ll eat cookie dough that has raw eggs in it, despite numerous threats from my mother that I’ll die a torturous death from samonella poisoning. I can’t just rinse out a bowl with gooey bits of sweet, sweet dough still clinging to it - they must be rounded up and consumed immediately!