Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.
05In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.