Salmonella Enteritidis currently represents the major risk of eggborne disease. The frequent association of this bacterium with egg infection is ascribed to various factors, including its spread and persistence in the breeding environment, its long-term ability to colonize the hen’s genital tract leading to horizontal transmission of the pathogen and its ability to reach the nutritious compartment of the egg, the egg yolk. However, egg invasion by S. Enteritidis is naturally controlled thanks to the efficient antibacterial activities provided by egg white, and especially under the specific conditions of temperature encountered during egg formation and hatching.