Not sure that "Lion Stamped" eggs would be much of an option for Jeni since she lives in Minnesota, USA.
I did a little looking around and found this information ... most Salmonella danger is on the outside of the shell. So, as sparrowgrass said - look for instact shellls.
To kill the salmonella on the shells of raw eggs ... bring a pot of water to a boil ... then using a slotted spoon or spider or tongs or something you can dip the eggs into the pot with, dip the eggs into the pot or boiling water for 5 seconds - leave the thing you used to touch the raw egg with in the water, then place into an ice water bath. Then, before toughing the eggs with your bare hands - WASH them well with soap and hot water.
The instant kill temp of salmonella is 160ļF - 5-seconds in the boiling water will kill it.
And, yes - it is the yolk that is the emulsifier - none in the white so those eggbeaters will not work. If you freeze the yolks for 48-hours - it increases their emulsification capacity.
Maybe someone here has a copy of Harold McGee's "The Curious Cook
" where he explains how to heat the yolks in a microwave to kill the salmonella without setting the yolks that wouldn't mind looking it up for you. Mine is in a box somewhere in the garage ... I still haven't unpacked everything from my move.