I dunno about you folks, but whenever I fry eggs I like them runny.
Nothing seems to do "steak and eggs" like each bite of steak richly
coated with runny egg yolk.

Which is interesting, because I'm overparanoid about food-borne illness,
etc.

However, there's a simple Japanese breakfast component called Tamago
Kake Gohan: http://tinyurl.com/kujla

As you can see it's a dash of soy sauce beaten into a raw egg, which is
then mixed in with a bowl of rice. I think I'd love it. But do you all
think that the chances of getting sick from a completely raw egg are
much less the fresher the egg is? Or is it more like "one in every
million eggs contains salmonella, even if the shell is 100% intact", and
I'd just be rolling the dice each time?

I know not to use eggs that are cracked or expired.

Thanks

-Jared