Hello, sticking problems with the dough container usually occur for 3 reasons: insufficient lubrication, overcooking, and the container not being cooled sufficiently. To remove it more easily, this method works better: Lubricate the container not just lightly, but completely in a thin film. It would be better to apply with a brush. Sunflower oil might work better than olive oil. It also separates butter better sometimes. Use the egg near room temperature, not straight from the fridge. Sudden hard baking is reduced. Cook little, not much. When overcooked the protein holds onto the plastic more. If you take it when it is slightly soft, it will come off more easily. Do not force it immediately after cooking, let it rest for 1 minute. Then, put the bottom of the container in cold water for 5-10 seconds. This is one of the most effective methods. Gently go around the edge with a silicone spatula or thin silicone tip. Don't use metal, it will stick more if it ruins the surface. You can solve your problem with this method, sir. Have a nice day.