A fresh egg cannot be pasteurised - so runny egg cooked at home is just as dicey as cooked elsewhere unless it's really close to being completely cooked (in which case reaches the critical 60 deg bacteria killing point).

Products made with egg (like mayo and custards) can be pasteurised as they can be heated to high temp after production to kill any bacteria that might be in there. So are much safer.
That must be it then, 'egg products' only. See, I've been given the wrong advice by all my preggy egg loving friends!!