Using codes for describing egg transformations can lead to a wealth of new culinary preparations. Sometimes, the physical or chemical mechanisms of the transformations are known, but often, more scientific research is needed in order to explain the changes observed during simple processes. Since the beginning of molecular and physical gastronomy, scientific knowledge has been used for making technical innovations. This “culinary technique” has been called “molecular cooking”, when new tools or methods were used. For example, this chapter provides a systematic system when considering innovative transformations of eggs. This system is applied to eggs, but one can easily generalize it to any other food ingredient, and indeed, this has also been done for plant and animal tissues. Heat can be applied in many different ways, which means that more slots could be added to the table if necessary. This digital system for eggs can be applied to any other food ingredient, such as meat, vegetables, fruits, and so on.