The Danish Food Administration has per 2013 officially declared raw eggs safe to eat for consumers. The food industry still has to use pasteurized eggs though.<p>Even though I knew the risk of Salmonella was already minuscule, I use raw eggs in my cooking a lot more now (e.g. dressings, mayo, etc.). It is just a lot more convenient than having to buy pasteurized yolks and egg whites.<p>I don&#x27;t know if raw eggs are truly safer to eat here in Denmark, or if the food administrations from other countries are just being overly conservative.