I was joking about the gamma irradiation cos you definitely can't do it at home... however, most food you now eat has probably been gamma irradiated at some point in the supply chain. This is because the gamma waves are short lived forms of radiation (so by the time you get it to the shelf it is free of radiation) and does not damage the food for the short time it is exposed to it. Most surgical equipment is also sterilised this way nowadays - certainly the stuff that cannot survive an autoclave.

Boiling will completely destroy the bacteria, 50 degrees will make them less effective (disable enzymes). Frankly, if you buy modern high quality eggs the chances of salmonella in a raw egg is now very low and if you don't actually swallow the yolk (remember, most of this will drip down the front of the chest not into the mouth) then the risk is minimal - less than getting an infection from a cut on the skin.