I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another plate. The recipe after that varies but thats not important.
I sometimes think tossing the rest of the egg is a waste, so if I'm also cooking rice I put the rest of the egg on the rice in the rice cooker and let it there until im done cooking. This is either during the final stages of the rice cooking or when its done and the cooker keeps it warm. Do you think the heat there is enough to remove whatever possible salmonella contamination from the moment the poultry came in contact with the scrambled egg?