"Complete" cooking does kill salmonella. But not everyone cooks and/or eats eggs the same way.
Some people like to eat them raw (chugged from a glass like my grandfather, or in cookie dough or homemade mayonnaise, etc), and many other just don't like to cook their eggs all the way through to solidly coagulated (especially for skillet fried, poached, soft-boiled, or scrambled).
There is actually a *range of temperatures* though that can work for people who don't like hard yolks or hard-scrambled eggs (not yet mentioned on the news that I can tell).
The temp at which yolks for example are safe to eat even if they have salmonella is between about 140 (if held at that temp while cooking for 3 1/2 minutes) or 145 (if held for 15 seconds and eating them immediately). (Yolks actually coagulate at beween 149-158 F.)
Cooking method makes a difference in how easily and quickly those temps can be reached in the yolk too.
For example fried eggs prepared "sunny-side up" (even with "basting" or lid on) and eggs poached directly in water just really don't get the yolk hot enough to kill salmonella.
Some cooking methods are borderline but "acceptably safe," like over-easy eggs (minimum of 1 1/2 minutes on first side, 30 seconds on other side), soft-boiled eggs (cooked at least 5 min starting at rolling boil), poached eggs "steamed" in poacher inserts 5 min, scrambled eggs (2 minutes, if all parts of egg cook evenly).
Eggs that are hard-boiled or scrambled till they're completely firm are of course fine.
Aside from the current crisis (where 3 times as many illnesses have been reported as usual), eggs that have been produced in places where the sanitation rules are followed, then refrigerated properly during the whole process to your hands, and don't have cracks or micro-cracks (can check by "candling" with a flashlight), actually seldom result in salmonella infection. And even if there is salmonella (from before or after the shell is created), the amount of it present in or on eggs that are treated right is fairly little when they leave the factory, and even then some cooking reduces at least the amount of it. (Some salmonella does occur inside infected hens, but even those hens actually produce few infected eggs relatively speaking.).
All that said, all eggs fed to the very young, very old, or anyone with a compromised immune system should be thoroughly cooked. And all utensils, etc, should be controlled and washed thoroughly.
The rest of us may or may not get an infection even from an infected egg, and the symptoms can range from mild to definitely-not-great (depending on the amount of bacteria present and our own particular systems).
Another thing to remember is that the "most dangerous" eggs to eat are those whole eggs that have been cracked and "pooled" at restarants, hospitals, various institutions, and caterers. In that case, if one egg is infected the problem will spread to all the other eggs (and therefore to any one portion), and also the bacteria can proliferate if the eggs sit around awhile especially not properly refrigerated.
I may go ahead and eat eggs the way I like them, with proper cautions, but in those kinds of places/situations I do avoid eggs cooked many ways since I can't control enough of what's happeing. I believe that all the cases in Santa Clara county where there have been several hundred egg illnesses recently were ones in which the eaters had consumed something containing eggs at restaurants and from caterers.
Just some things to think about...