That's actually super rare; I'm a raw dough eater too and the bigger danger in my doing that is the raw flour rather than the eggs. From https://cooking.stackexchange.com/questions/25227/can-salmonella-show-up-in-a-raw-egg-product-once-it-has-already-been-made:

"Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years."

And just because a lot of people probably don't know about the flour thing: https://www.livescience.com/55336-why-uncooked-flour-can-make-you-sick.html

But yeah, I eat dough anyway. I live dangerously. ;)