In a small saucepan, pour boiling water over one unbroken unshelled fresh egg and let the egg stand for one and a half minutes, then set aside. In a wooden salad bowl, crush 1 garlic clove by rubbing it against the bowl, then discard the rest of the garlic clove. Add 6 anchovy filets, ¼ cup salad oil, ¼ teaspoon salt, and pepper to taste. Mash the anchovies into oil, and then stir in 2 tablespoons lemon juice and 1 tablespoon wine vinegar. Break the egg into the mixture and combine the dressing well. Toss the dressing with shredded romaine, toasted croutons, and freshly grated Parmesan cheese. Makes about 2/3 cup dressing.