If you are cooking the eggs hot enough to kill Salmonella (above 160 F), then you are also cooking the egg shell hot enough. Egg white becomes solid and firm at 170 F, so that is a good gauge. Of course, observing your water at a rolling boil is also a good gauge (212 F). Keep in mind the average consumer will encounter one contaminated egg in a lifetime. Unless you are in the habit of cracking your eggs open and letting them sit raw for hours at favorable temperatures, you will probably not encounter this issue.
There may be confusion with instructions for sterilizing drinking water. To prepare outdoor water for drinking, it is recommended a full rolling boil for 10 minutes. This addresses a wide potential range of bacteria, spores, parasites, etc. Although there may be the odd pond water parasite that needs ten minutes of boiling, these are not creatures found in your egg carton.