In a medium size pot, add the water and broth and bring to a boil then add the creamed corn, stir, and allow to come to a boil again then reduce to a simmer and cover, stir often and cook for 15 minutes. Add water as needed.
Add the spring onion and season with salt and pepper to taste. Simmer for 2 minutes. Pour in the cornstarch and water mix (slurry) and simmer for 1 minute.
Crack in the chicken egg and stir, some people like it clumpy, some like it less clumpy like egg drop soup, your preference. Add the quail eggs, cover, turn off the heat and leave on the burner. Let this sit for 5 minutes.
Stir and then transfer to a serving bowl and enjoy.