Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I'm making some saffron rice. After sautéing some onions and saffron and then toasting the rice, it calls for simmering with broth for 8 minutes with a parchment lid. What is the difference between a parchment lid and a top? Is it just the vent for steam? If so, can I just partially cover with a lid? Does the parchment need to be directly resting on the rice for it to "work"?note: I know what a parchment lid is, I just don't fully understand why you'd use one.
[EX A]: What's the purpose of a parchment lid?

[EX Q]: I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a high (650) degree grill for two minutes per side, finished on low for 3 minutes per side (internal temp was still about 400). Rested 10 minutes.Results: Good sear, beautiful medium-rate insides. Plenty of juice. Enough salt. Problem: the exterior was almost like bark. It wasn't scorched or burnt, but just really really dry.What was the misstep?
[EX A]: A steak story: dry crust

[EX Q]: 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'.
[EX A]:
What is the danger of salmonella in 'home laid eggs' and how should I clean them?