The chance of getting sick from eating raw eggs is extremely small. Salmonella is the virus that is most likely to make someone ill from eating eggs, and if eggs are handled properly, the chance of salmonella being present in large enough quantities to cause illness is tiny.
In the 1990s, 8 percent of hen broods were infected with salmonella. This percentage appears to have been dropping since then. If a flock is infected, then one out of every 20,000 is likely to contain salmonella. If a salmonella-infected egg is kept at room temperature or below, the salmonella can't reproduce, so any virus is likely to be present in quantities too small to cause illness. These factors all add up to make the chance of becoming ill from raw eggs extremely unlikely.