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國外的雞蛋都是用的無菌蛋嗎？他們好喜歡溏心蛋，我也喜歡，但是一般的土雞蛋有腥味，除非是無菌蛋

感謝你的提問，你問題的本身很簡單，顯然外國的雞蛋不都是無菌蛋。
我們也不要太關(guān)注“外國人”，“國外”這種概念以偏概全的詞匯，相信讀者能理解這位朋友的提問。
這個問題非常好，很容易讓我們“刨根問底”，聯(lián)想到另一個問題：生雞蛋到底能不能吃/喝？
百度知乎有一些文章帶有明顯的傾向性，引用來源不確定。
我們的官方網(wǎng)站被淹沒在大量缺乏監(jiān)管的“軟文”里，甄別成本極高。

因此我搜到了四個英文資料，簡單翻譯，希望能夠幫這位朋友提供一些信息

首先是FDA? https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety

FDA requires all cartons of shell eggs that have not been treated to destroy?Salmonella?to carry this safe handling statement:
FDA要求所有未經(jīng)過處理以破壞沙門氏菌的帶殼蛋箱均應(yīng)攜帶以下安全處理聲明：

Safe Handling Instructions
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

安全操作說明

為防止細(xì)菌引起的疾病：將雞蛋冷藏，煮雞蛋直到蛋黃變硬，然后徹底煮雞蛋。

Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.
經(jīng)處理以破壞沙門氏菌的雞蛋（例如，通過帶殼巴氏滅菌法）不需要攜帶安全的處理說明，但標(biāo)簽上通常會標(biāo)明已經(jīng)過處理。

然后是CDC?https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html

The inside of eggs that appear normal can contain a germ called?Salmonella?that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.
看起來正常的雞蛋內(nèi)部可能含有一種稱為沙門氏菌的細(xì)菌，會使您生病，特別是當(dāng)您吃生雞蛋或淺煮雞蛋時。 正確烹飪和處理雞蛋時，雞蛋是安全的。

最后是USDA https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table#6

No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not thoroughly cooked. However, in-shell pasteurized eggs may be used safely without cooking.
所有人都不應(yīng)該吃含有生雞蛋的食物。 這包括用生雞蛋，凱撒沙拉，蛋黃奶油沙司和其他任何食物制成的所謂“健康食品”奶昔，這些食物包括自制蛋黃醬，冰淇淋或蛋酒，這些食物是用雞蛋原料未完全煮熟的配方制成的。 但是，帶殼巴氏殺菌蛋可以不經(jīng)烹飪而安全使用。

補(bǔ)充一個沙門氏菌原理，來自澳大利亞的網(wǎng)站，看域名就知道這是專業(yè)扯蛋的 www.australianeggs.org.au/facts-and-tips/eating-raw-eggs

It’s safe to consume raw eggs as long as some basic precautions are followed and the risks are understood. With any egg, there is always a low level risk of?Salmonella?bacteria being present on the eggshell exterior. This has nothing to do with?free-range?versus?cage, or commercial egg farm versus backyard chook, it’s a risk that exists in all poultry products.
只要遵循一些基本的預(yù)防措施并了解風(fēng)險，食用生雞蛋是安全的。對于任何雞蛋，蛋殼外部始終都有可能存在沙門氏菌細(xì)菌。這與放養(yǎng)與籠養(yǎng)，商業(yè)蛋農(nóng)場與后院雞無關(guān)，這是所有家禽產(chǎn)品中都存在的風(fēng)險。

The most important thing to know is that raw eggs should be consumed immediately after preparing them. When an egg is cracked, there is a risk that any?Salmonella?bacteria on the shell can touch the egg white and end up in the bowl. This risk grows when a piece of broken egg shell falls into the raw egg or eggs are separated by passing the yolk back and forth between two shell halves.
最重要的是要知道生雞蛋在準(zhǔn)備后應(yīng)立即食用。當(dāng)雞蛋破裂時，蛋殼上的沙門氏菌可能會接觸到蛋清并最終進(jìn)入碗中。當(dāng)一塊破損的蛋殼掉入生雞蛋中，或者通過使蛋黃在兩個半殼之間來回分離而使雞蛋分離時，這種風(fēng)險會增大。

Bacteria such as?Salmonella?need time to grow (replicate) so how quickly you eat the food and whether it’s refrigerated before and after really matters. Very small numbers of bacteria in raw eggs are unlikely to cause food poisoning because human stomach acid will overpower it. However, if a raw egg dish sits on the bench for several hours, the bacterial load will increase and so will the risk of serious food poisoning.
沙門氏菌等細(xì)菌需要時間才能生長（復(fù)制），因此您食用食物的速度有多快，以及食物冷藏前后是否真的很重要。生雞蛋中極少量的細(xì)菌不太可能引起食物中毒，因為人的胃酸會將其抵消。但是，如果含有生雞蛋的食物放置數(shù)小時，細(xì)菌數(shù)量會增加，嚴(yán)重食物中毒的風(fēng)險也會增加。

So, cracking an egg into a cup and drinking it is low risk but cracking an egg into a cup, dropping some shell in it, picking the shell out with your fingers and drinking it after two hours on the bench is high risk.
因此，將雞蛋打碎入杯中并飲用是低風(fēng)險，但將雞蛋打碎入杯中，將蛋殼掉入其中，然后用手指將蛋殼取出并放置兩個小時后再飲用是高風(fēng)險的。