What makes raw eggs dangerous?
The dangerous organisms are inside the egg, but introduced much before you bought them from the outside world. The quality of the egg has a lot more to do with taste and flavor than whether you’ll get salmonella or not. I mean I suppose that’s one measure of quality as well but it’s more important that it just didn’t get contaminated in any point in its life cycle. The waiting time inside your fridge isn’t likely to introduce salmonella if it wasn’t there before. What it can do is spoil your egg leading to that horrible rotten egg smell when you crack it open. The other day I wasn’t sure about an egg that had a funny-looking, blistered shell so I performed the rotten egg test on it: dropped it into a glass of water. It floated right to the top because of all the sulphurous gases that had been released due to spoiling. A normal egg would sink to the bottom of the glass.
