Salmonella are very strong bacterium. It takes about 1 hour for salmonella to die after being heated at 131 °F and 30 minutes at 140 °F. Unfortunately frying will not work. It is simply to long to cook an egg at any of those temperatures–it will be burnt. What you want to do is cook the egg until the internal temperature reaches at least 160 °F, 165 °F to be certain.
To make sure you don’t get salmonella poisoning when you cook with eggs, ensure that your eggs are thoroughly cooked: this means that the entire egg is firm, including the yolk. You also want to make sure you wash your hands after touching raw egg and before touching your cooking utensils.
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