Given the background description of some cooking related query, summarize the question into a title
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Question: I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such that most egg shells do not contain any salmonella anymore.I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things:What is the risk that these eggs contain salmonella? Is this risk negligible? Should I use supermarket eggs to make food with raw eggs in it, for example chocolate mouse, and only use these eggs for food which is heated?If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course).A related question might be Is it safe to eat raw eggs?. The answer seem to be yes, but here it also seems that it is about 'supermarket eggs'.

Answer: What is the danger of salmonella in 'home laid eggs' and how should I clean them?


Question: I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process?I've tried the fridge with some success (extra day or two), but I don't like my bread that cold to eat.I've tried zip-top bags with no success (seems to mold faster).Bread-box didn't seem to make any difference in time.Thanks

Answer: delaying moldy bread


Question: What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?

Answer:
How to cook eye of round roast?