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.

1. Fill the pot with water. Heat it until the water goes beyond 59°C. Around 70°C should be fine.
2. 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.)
3. 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.