Salmonella is only detectable under a microscope, so the average person has no way to know if their egg is infected. Just because the egg looks and smells okay doesn't mean that salmonella is absent. Unfortunately, salmonella is odorless, tasteless, and displays no visual cues when present. The good news is that salmonella in raw eggs is rare and can be eliminated by cooking. Cook eggs to 160 degrees Fahrenheit and make sure both the egg yolk and whites are firm.