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It is important to let the frumenty cool a little before adding the eggs or they will cook rather than combine.
Do not allow the frumenty to boil once the eggs and cream have been added.
This is a standard dish appearing in many variations over the centuries. It makes a lovely side dish, especially with strongly flavoured meats. It was a symbolic dish in winter, a sign that spring would come. It later came to be served as a festival dish on Twelfth Night (5th of January).
This is the original recipe:
'To make frumente. Tak clene whete & braye yt wel in a morter tyl the holes gon of; seethe it til it breste in water. Nym it up & lat it cole. Tak good broth & swete mylk of kyn or of almand & tempere it therwith. Nym yelkes of eyren rawe & saffroun & cast therto; salt it: lat it naught boyle after the etren ben cast therinne. Messe it forth.' (Curye on Inglysch CI.IV.i.)
kyn: cow
eyren: eggs
mylk of alamand: almond milk, used during Lent