Final answer:
The brine used for pickled eggs typically has flavors that are sweet, salty, and sour. While recipes may vary, these basic tastes are the result of sugar, salt, and vinegar, with potential spicy notes from added spices.
Step-by-step explanation:
The flavors typically present in the brine used for pickled eggs are sweet, salty, and sour. This combination is what gives pickled eggs their distinctive taste. To achieve the sweet aspect, sugar or sweetening agents are often added to the brine. Salt is a critical component that contributes to the saltiness, as well as acts as a preservative. The sour flavor usually comes from vinegar, which also helps in the preservation of the eggs. Many recipes also include spices like mustard seeds, chili flakes, or garlic for additional complexity, bringing in a spicy note as well. The sour taste, according to what we know about how our taste buds work, is sensitive to the pH of saliva, which matches option b. sour from the provided options. While umami and bitter are other submodalities of taste, they are known for their meaty/savory and unpleasant sharp tastes, respectively, which are different from the sour taste responsive to acidity.