Instant Corn Soup with Quail Eggs

• 6 cups water
• 4 pcs. chicken bouillon cubes
• 1 can cream of corn
• 1/2 medium-sized carrot, finely chopped
• 2 dozen quail eggs, hard-cooked
• 1 egg, slightly beaten
• salt and pepper to taste
• 3 tbsp. cornstarch dissolved in 3 tbsp. water

boil water and bouillon cubes. add cream of corn, grated carrots and quail eggs. wait for the soup to boil then add the beaten egg while stirring the soup. season with salt and pepper. thicken with constarch.