The easiest and best way to do it is not by boiling them, but by cooking them slowly with an immersion circulator: set the circulator to 145°F/63°C) and let the eggs cook for at least 45 minutes, and up to an hour and a half. It will kill the any (unlikely) Salmonella because of duration of the temperature hold, and you will still get the gelatinous protein structure you want in the white. The longer you cook, the more the outer proteins set but also you lose the gooey middle.
What’s inside of the egg shell of a fresh egg (yolk, albumen, chalaza) is probably safe even eaten raw. Health organizations recommend that you do not do it, especially if you are pregnant or have immune deficiencies. Also, once it is out of its shell, it degrades rapidly because eggs are truly awesome food, for both microscopic and us macroscopic beasties alike.
However, what is on the outside of the shell is where stuff lurks that can make you really, really sick. Especially if you are like me and are inclined to buy farm eggs from stands because fresh eggs taste so amazing. You can’t trust anyone to have properly washed eggs for you, whether it is farm stand or large-scale egg factory to supermarket.
