If you do, use the right thermometer. A normal quick-read won't do. They take a reading along several inches of the probe, so if you just use the tip, the reading will be inaccurate.
Salmonella is thoroughly end at 145¡, I threw in 150¡F as a safety margin.
"What is an adequate temperature to cook an egg? Egg white coagulates between 144 and 149¡F, egg yolk coagulates between 149 and 158¡F and whole eggs between 144 and 158¡F. Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140¡F and maintaining that temperature for 3 and 1-2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145¡F for 15 seconds.
"If the eggs are to be used in a recipe with other food items, dilute the eggs with with liquid or other ingredients, such as milk, or sugar (at least 1-4 cup liquid or sugar per egg as in custard) and cook the egg mixture to 160¡F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present."