Vou escrever em inglês porque esse tipo de info é bom de compartilhar.
The risk is fairly small. Like, considerably smaller than eating a street hot dog. But if you're still worried about salmonella, you can pasteurise the eggs at home, it's really annoying (the egg is safe at 59°C, but it starts cooking at 65°C, so the temp margin is fairly small).
If willing to do it, you'll need a large pot, a thermometer, and ideally a thermal bag.
- Fill the pot with water. Heat it until the water goes beyond 59°C. Around 70°C should be fine.
- Transfer the pot with water to the thermal bag. Let it cool back until the water is around 62°C. (Overheating it and letting it cool is a bit more foolproof than trying to reach the exact temperature right off the bat.)
- Place the eggs in the water. Close the pot and the thermal bag. Forget about it for 15min.
Using a larger pot is recommended because more water = more thermal mass = more constant temperature.