The previous posts of my findings are not in the summarised format.
I've summarised them below.
1) I found out that salmonella spp. is the pathogen that could be found eggs.
Boiling the egg for about ten minutes allowing the yolk to solidify will sufficiently kill the pathogen.

Reference:
FDA/Center for Food Safety & Applied Nutrition. (2004). Analysis of Microbial Hazards Related to Time/Temperature Control of Foods for Safety. Retrieved March 31, 2008, from http://www.cfsan.fda.gov/~comm/ift4-4.html


2) I also found out that eggs should be kept at temperatures of 4°C and below.

Reference:
helpwithcooking.com. (2001-2008). Storing eggs. Retrieved March 31, 2008, from http://www.helpwithcooking.com/egg-guide/buying-storing-eggs.html