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Now, there is an idea!

Simple answer: the producers have grown too big, competition with imported eggs are fierce, so they cut corners in the production and when you do that, you get a higher chance of Salmonella. When we use eggs, I buy them from a logger who has a dozed chickens that run around in the woods all day...

If you made that here, Bermy, the cholesterol wouldn't be a problem. You'd have a 50/50 chance of getting salmonelle poisoning from the raw egg and vomiting it all up again. Eating a storebought raw egg is the Danish version of Russian roulette.