Technically, no. An egg that is not pasteurized in the shell does not reach a safe enough temperature to kill harmful bacteria unless the yolk is cooked until it is firm. Not every egg is in infected with salmonella—only a small percentage are—but if you eat that one that is infected and not cooked to a high enough temperature, you will get sick. So you're always taking a risk when doing this. Children, elderly people, and those with a compromised immune systems should never, ever eat an egg that isn't fully cooked (as in raw cookie dough). But if you're healthy, the choice is up to you—just know you're taking a chance!
