The risk of salmonella is small:
from:
Raw eggs for health
"The risk of salmonella infection is usually only present in traditionally raised commercial hens. If one purchases ones eggs from healthy chickens, the risk of infection is dramatically reduced. It's important to note that only sick chickens lay salmonella-contaminated eggs. If you purchase high quality, cage-free, organically fed, chicken eggs, the risks are dramatically reduced.
If one looks at studies which have been done to analyse the risks of contracting salmonella from raw eggs, it is surprising to find out how low this risk actually is. A study by the U.S. Department of Agriculture in 2002 (Risk Analysis April 2002 22(2):203-18) indicates that only 2.3 million, out of the 69 billion eggs produced annually, are contaminated with salmonella.
So this really means that only 0.003 % of eggs are infected. Viewed another way, only 1 in every 30,000 eggs is contaminated with salmonella, which shows how uncommon this problem actually is.
Based on those numbers, the average person would come across a contaminated egg only once in 42 years."
I sometimes put raw eggs in my smoothies and it tastes completely fine to me. I use one or two. I have also tried them straight out of the shell, and would not recommend it. People say it tastes like vanilla but it just makes me gag.