Short answer
Raw egg is not risk-free because an apparently normal egg can contain Salmonella. Pasteurised eggs or recognised national assurance schemes can reduce risk, but the applicable advice varies by country.
You cannot see contamination
A contaminated egg may look, smell and taste normal. Washing the shell at home does not make the contents safe and can spread contamination. Hygiene, temperature control and using the appropriate egg product are more dependable controls.
Who needs greater caution
Pregnant people, young children, older adults and people with weakened immune systems can face more serious consequences from foodborne illness. US, Canadian and Australian authorities generally advise thoroughly cooked or pasteurised egg for these groups.
Regional guidance matters
UK advice permits raw or lightly cooked qualifying Lion-marked hen eggs for most groups, with additional caution for severe immunosuppression. This exception should not be transferred to unmarked eggs, duck eggs or eggs bought under another national system.