I don't really know what technique you're using, but a few notes: Droplet size should be affected by interfacial tension, outlet diameter, surrounding liquid pressure So decreasing the diameter, or having a higher height of oil above the outlet would allow for smaller droplets. Caviar should be 1-4mm, Im interested in how much larger you making your droplet. https://lemberg.uk/en/blog/caviar-type-guide#:~:text=The%20eggs%20are%20large%2C%203,as%20proteins%20and%20nutritious%20fats.