So called "fresh" eggs bought in a shop are not that fresh at all, and could have been laid up to three weeks or so before.
But eating raw eggs is really quite a small risk, and personally I wouldn't worry too much about it (even if I didn't eat our own laid-that-week eggs). You could be more likely to choke on it. How else can you make mayonnaise than with raw egg? Worry about it more if you're pregnant, ill, or elderly.
If you buy eggs with the "new" lion mark on, they've been laid by hens vaccinated against Salmonella, and you're even safer.
You can recognise a truly fresh egg because it will sink promptly in fresh water (if it just floats it's probably a week or so old). When broken the white will be in two parts, with a stiffish jelly around the yolk and the rest watery. The yolk will also sit up rounder and its membrane will be stronger.