Clean and strip romaine lettuce. Dry well and store in cool place.
Puree the garlic and mash into a paste, add the 1/4 t salt and 3 T of olive oil. Strain into med size frying pan and heat until warm. Add the croutons, toss for about a minute over moderate heat. Turn into nice serving bowl.
Just prior to serving: ( be prepared )
Squeeze lemon juice into bowl
Boil eggs exactly 1 minute
Grate parmesan cheese
Organize the oil, salt, pepper, worcestershire and croutons
Use a very large bowl for tossing:
First pour 4 T of olive oil over romaine leaves and toss 2 times.
Sprinkle 1/4 t salt and 8 grinds of pepper, 2 more spoonfuls of oil and toss again.
Pour on the lemon juice, 6 drops of worcestershire and break the eggs. Toss 2 more times.
Sprinkle on cheese, toss once.
Add croutons, toss final 2 times.
Carefully serve on chilled individual salad plates.