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

Example Input: 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'.
Example Output: What is the danger of salmonella in 'home laid eggs' and how should I clean them?

Example Input: In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
Example Output: Will using a knife sharpener reduce the lifetime of my knife?

Example Input: Picked up from farmer's market yesterday. Not sure if organic.No smell. Slimey texture. Strong grip. A few have started to sprout.About 4 on this one leaf. Other leafs have none.Any idea what they could be?
Example Output:
What is this? Fresh Kale looks to have small sprouting seeds, although looks similar to insect eggs