No wonder there is so much food waste when people still get concerned about food that is only a few days beyond the flippin "best before" date, which is totally different from "use by". It's a pet peeve of mine, sorry. Anyway, here's some guidance from the NHS (and although salmonella is mentioned it also says it's not a problem if the eggs are cooked properly):
"Best before" dates are about quality, not safety. When the date is passed, it doesn't mean that the food will be harmful, but it might begin to lose its flavour and texture.
Eggs have a shelf life of 28 days (from date laid to best before date). By law, eggs must reach the final consumer within 21 days from the date they have been laid. This date is known as the sell-by date.
After this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and could make a person ill. This means that eggs need to be delivered to the consumer at least seven days before the best before date. The consumer then has seven days to use the eggs at home.
Eggs should be cooked thoroughly until both yolk and white are solid, or if they are used in dishes where they will be fully cooked such as a cake.
Cooking eggs until both the white and yolk are solid will kill any bacteria, such as salmonella. People who are in "at-risk" groups should only eat eggs, or food containing eggs, that have been thoroughly cooked. These groups include:
babies and toddlers
elderly people
pregnant women
people who are already unwell
Every year in the UK we throw away 7.2m tonnes of food and drink, most of which could have been eaten. So think carefully before throwing away food past its "best before" date.
Remember, the "best before" date will only be accurate if the food is stored according to the instructions on the label, such as "store in a cool dry place" or "keep in the fridge once opened".
From www.nhs.uk/Livewell/Goodfood/Pages/food-labelling-terms.aspx